- In a saucepan over medium high heat, saute the onions and leek in the oil until the onions are golden brown (take care not to burn.) When the onions are ready, add the mushrooms and garlic. Cook, stirring, for 5 minutes, until mushrooms are soft. Set aside.
- In a saucepan or pot, add the tomatillos and water; place over high heat to bring to a boil, reduce heat, and simmer 15 to 20 minutes, until the tomatillos are soft. Drain, discarding the cooking liquid.
- Roast the bell peppers over an open flame, grill, or broiler until charred. Place in a paper or plastic bag for 10 minutes to sweat. Wash the peppers under cool water, removing the charred skin, the stems, and seeds. Set aside.
- Place the bell peppers and tomatillos in a food processor or blender; process until smooth. Add to the sauteed onion-mushroom mixture. Add oregano and season to taste with salt (if using) and freshly ground pepper. Bring to a very low simmer and serve hot over the tamale casserole.
| Per serving: | 50 calories (10% calories from fat), 2 g protein, rate, <1 g total fat (0.1 g saturated fat), 8 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 26 mg sodium |
| Exchanges: | 1 vegetable |
