made this last night with some changes--It was EXCELLENT..
Used Montreal Steak seasoning instead of reg. pepper, used Sriracha Hot Chili Sauce (1/2 tsp+) instead of cayenne. Added sliced green onion and chopped garlic to mushrooms.
I agree that a good salsa makes it--I used Jack's fresh salsa. Used Monterey jack and cheddar cheese. Served it with sour cream and guacamole.

This was possibly the worst thing I have ever had and I am a good cook! Almost tasteless, despite adding an onion, a little jalapeño and some very good salsa. I wouldn't have tried making it but was having vegetarian guests over to dinner. Since it was a first time making it, I made a small extra dish to try and holy moly, thank god I did. Had to trash this and make something else! Incredibly sucky! Incredibly!!

Can someone explain how you can put 5 tortilla halves (2.5 tortillas) on the bottom, and still make two more layers out of the remaining 4 tortillas? Also, looks like the dish was made in a 9x13 pan? What size tortillas did you use?

I like it vegetarian style, but no meat = not a meal to my husband so I add cooked ground beef to one half.

Ditto on all the good words and agree a good salsa makes this recipe. Fancy mushrooms also add depth.

For the 'freeze one 4 later' poster - Do you freeze it before you bake? Thaw to room temp before finishing? I'd like to become a 'freeze one for later' pro, but lack experience in this category so sorry for the dummy question.

I didn't think this was anything really special, but my fiance thought it was delicious and even asked when we were having it again. It seems I will be making this again, like it or not! I will most likely make a few changes. I used corn tortillas, so I will use flour tortillas just because I prefer them. I will try to incorporate more flavors into it also...onions, green chilies, and more spices for sure. I will also use a really great salsa instead of the cheap kind.

This tasted so much better than I thought it would. My family really enjoyed it. Easy too!

Made this tonight...instant hit! SO easy to make!

***Note: I did make a couple of changes. I added one diced onion to the mushrooms. I also drained the liquid from the pan after cooking the mushrooms, onion, and beans. The salsa added enough liquid.

Best healthy casserole! Ver very easy to make. I make two and freeze one for later.

Excellent recipe - easy, and delicious. I like garlic, so I added an extra clove, I also used store brand medium salsa, and mixed jack cheese with mozz (to cut a bit of fat). Also ran the casserole under the broiler for a few mins at the end to brown the top. This one's a keeper!

I cannot believe how easy, healthy, AND delicious this recipe is. I have made it five times already! It's fun to pick a different flavor of salsa each time to mix things up a bit. The leftovers are so delicious for lunch. This recipe RULES!!

I used leftover roasted chicken (both white and dark meat) as a substitution for the mushrooms. The dish was FANTASTIC and I was craving it the very next week.

Martha rarely steers me wrong and this quick and easy casserole is no exception. My mom went absolutely bananas saying it was one of the best things she had eaten in months. Our family loves enchiladas, but our recipe is time consuming and labor intensive. This is not only a faster recipe, but it is also quite healthy. LOVE IT!

This was delicious! I will definitely make it again. So happy there's leftovers for tomorrow!