Have you ever had a shot of wheatgrass?
Heavens! Just about gave me whiplash. (Anything that strong has to be killing something in your body, right?). But seriously, I’ve grown rather fond of the unusual taste of wheatgrass and, exaggerated health claims aside, it does deliver a nice range of vitamins, minerals and antioxidants. My husband and I quite enjoy our customary toast and throw back.
It all happens on Sunday mornings at a farmers’ market around the corner from us — one of our favorite local discoveries — a beautiful stroll to over 70 growers offering peak season produce year round (that’s right, year round!). Most of the produce is organic and I enjoy chatting with the farmers and understanding their growing process. They are full of passion about what they do and more than willing to educate. It’s a great way to spend the morning and we love returning with our bounty of fresh colors and flavors.
This is one recipe that you can truly make your own. It’s super simple, full of nutrients and offers a nice change-up from the usual weeknight chicken (or whatever your family fallback is). You can pick up fresh produce or take the opportunity to clear out the fridge and use whatever you already have on hand. You can adjust the seasoning as well to increase or decrease heat as desired or change up the flavors all together. Anything goes!
Autumn Harvest Black Bean Casserole
Autumn Harvest Black Bean Casserole
For the Casserole:
- 1 large yellow onion, peeled and coarsely chopped
- 3 ounces (85 grams) fresh sliced mushrooms
- 4 cups (950 mL) black beans, thoroughly rinsed if using canned
- 4 cups (950 mL) corn nibblets (fresh or thawed from frozen)
- 1 large sweet red bell pepper, or two medium, diced
- Handful fresh cilantro leaves
For the Seasoning:
- 1 heaping Tbsp (15 mL) ancho chili powder or other chili, as desired
- 2 tsp (10 mL) chipotle powder
- 1 tsp (5 mL) cilantro powder
- 1 tsp (5 mL) cumin powder
- 1 + 1/2 cups (375 mL) of your favourite salsa
- 1/2 cup (125 mL) shredded Monterey Jack or other cheese
Makes 6-8 Servings
Notes:
- You can include or exclude any vegetable/seasoning of choice here — really, anything goes! It’s a great opportunity to clear out your fridge and use up whatever you have on hand.
- Cooking time will vary depending on your particular oven.
- I served this casserole over crunchy coleslaw with a generous scoop of plain Greek yogurt and fresh guacamole.
Directions:
- Sauté onion and mushroom over low-medium heat in a large skillet with some olive oil.
- Meanwhile, in a small bowl, combine dry seasonings: chili, chipotle, cilantro and cumin.
- Add dry seasonings to onion/mushroom mixture while it is cooking, stirring to coat.
- Once onions are translucent and mushrooms have begun to brown, add black beans, corn and red pepper to the skillet, mixing gently to combine ingredients and seasonings.
- Transfer skillet ingredients into a large oven-proof casserole dish (I used 9″ x 13″).
- Sprinkle fresh cilantro leaves on top of the casserole followed by salsa — use a spoon to help spread the salsa which will soak in somewhat to the ingredients.
- Top the casserole with shredded cheese.
- Place casserole in oven uncovered and allow it to cook for approximately 30-45 minutes or until cheese is bubbling and beginning to brown along the edges.
- Remove casserole from oven and allow it to cool for at least 10 minutes before serving.
This looks completely delicious Kelly! I love all those colours, and the flavours just sound stunnign together-screams autumn! This is what I love about the food of this season- all these wodnerful colours and sweet flavours. yum! Good one! x
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Ah, you’re right! SO on the same wave length. Look at those beautiful apples! So nice to see you, too :-) Looks like you are enjoying a nice sunny day at the farmer’s market. We are experience severe flood warnings here in Vancouver at the moment….fun fun fun!
My grass habit LOL! Wheatgrass is crazy!! I should give it another go- it’s been quite awhile. Lately I’m adding liquid chlorophyll to everything, and you can barely taste it!
This casserole looks soo yummy- I love anything with beans and cheese haha, I would probably pile it high with guacamole on my plate.
I just posted about our Sunday market but to have it close enough to stroll to would be awesome. Love this casserole!!!!
I’ve always been curious about wheatgrass but have never gotten up the nerve to try it after hearing about it from a couple of friends. I guess I’m just going to have to give it a try. :) Love your casserole. It just screams fresh produce and I love the chile powders you use. Great market and wonderful pictures! You obviously were having fun. :)
Hey there, very nice post! Great way for us to get your latests!
Love the farmers market. Great to hear it’s become a weekly routine. Crazy to know it’s available all year round. Beautiful photo of you! Looks like you’re enjoying life :)
Fantastic change up from my old chicken recipes:) and so colorful as well! I love your photos at the market.. isn’t that the best place to take pictures!! Love the one of you, Kelly!
Lucky you to have such a wonderful farmers’ market! You look so beautiful and happy! I bet it’s lots of fun to shop there. My favourite is on Saturday, but sadly most of the people who sell them are not farmers. There are “real” stalls though, a fantastic Spanish ham and French sausages vendor, a nearby organic shop, a good wine shop… I haven’t been there for two Saturdays, so I plan to go there tomorrow, hoping the sun will be there and I’ll have my after-market glass of wine outside one of the cafés…
The casserole looks fantastic and I’d say very sunny and summery! The wheatgrass shots sound scary, but you have really tempted me to try it…
What a lovely, lovely market! I think I’d go broke every weekend over there. You are quite the lucky gal ;)
This casserole looks so inviting- all of the colors & textures are making me hungry again (I just finished dinner…) I look forward to dishes that are healthy to eat but look captivating as well.
It’s so nice to see how you are enjoying California Kelly! Love the updates! xo
Kelly, if I could look half as beautiful as you do, I would gladly knock back a daily shot of wheat grass (and endure whiplash! funny girl) — these are my favorite types of meals in the fall… load up the dish with whatever you have on hand, add a few key seasonings (will be trying yours) and let the magic happen in the oven. Perfect!
Looks like you are enjoying that beautiful weather there! I could definitely see making this casserole for dinner or even a party…serve it up with some chips…I guess that would make it a little less healthy but no prob, right! I’ve never actually had a shot of wheat grass, I can only imagine! Love all your pictures from the market…you sexy lady!
Heheh, a veiled reference to my ‘wheat’ grass habit ;-).
I’m afraid we are about 7 hours away from San Diego :( but send me the info anyway by email — too bad CA so darn big! (and did you know that the population of California is actually bigger than the entire population of Canada?! — who knew!).
The subject of the email notification was different from the title of your post… it read “my grass habit” – you simply kill me, you naughty woman! Loved it..
are you anywhere near San Diego? I will be there for a couple of days in October… decided it was worth mentioning to you just in case….
Loved the recipe too – I never had wheatgrass, but if you tell me it’s tasty, I will try it….
The casserole looks so inviting with all the wholesome ingredients. You eat so well, no wonder you look so fit and GORGEOUS, Kelly.
I should drink wheat grass juice too :-) Grow them just for my cats.