Hello and thanks for stopping by the Planet Forward blog on another Meatless Monday. We took the pledge to support this sustainable practice that promotes eliminating meat from your diet one day per week as a simple way to reduce meat consumption by 15% to improve personal and planetary health.

Today we have an easy meal that will dazzle the football fans in your life. A hearty Chili Cheddar Soup courtesy of Chatelaine Magazine served with a Mushroom and Black Bean Tortilla Casserole from Martha Stewart. Two very reliable recipe sources so let’s get to it.

Chili Cheddar Soup Ingredients (serves 3-4)

• 10 oz (284 mL) can undiluted cream of potato soup
• 1-1/2 cups (375 mL) milk
• 1-1/2 cups (375 mL) grated cheddar cheese
• 1 to 2 tsp (5 to 10 mL) chopped pickled jalapeño peppers
• 1 plum tomato (optional)
• 1 green onion (optional)

Directions:

1. In a large saucepan over medium heat, stir soup with milk. Stir occasionally until hot, 8 to 10 minutes. Meanwhile, grate cheese. Coarsely chop jalapeños and tomato. Thinly slice green onion.
2. When soup is hot, gradually stir in 1 cup (250 mL) grated cheese until melted. Then stir in jalapeños and tomato. Ladle into warm bowls or mugs. Sprinkle with remaining cheese and green onion. Serve with a whole grain baguette or nacho chips for dunking.

Mushroom and Black Bean Tortilla Casserole Ingredients (serves 4)

• 2 teaspoons extra-virgin olive oil
• 3/4 pound cremini or button mushrooms, trimmed and quartered
• 1 garlic clove, minced
• 1/4 teaspoon cayenne pepper
• Coarse salt and ground pepper
• 1 1/2 cups reserved cooked black beans from Spicy Black Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained
• 8 corn tortillas, warmed and halved
• 2 cups salsa
• 1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Directions:

1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
2. Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

This is a fast, satisfying and well-rounded meal that is hearty, comforting and great for entertaining family and friends during football season. Serve alongsside a large raw green salad so you get a healthy dose of vegetables.

If you want to learn more about the sustainable Meatless Monday movement, please visit meatlessmonday.com.
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