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Mushroom and Black Bean Tortilla Casserole

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Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole.

  • Prep:
  • Total Time:
  • Servings: 4
tortilla casserole

Source: Everyday Food, January/February 2011

Ingredients

  • 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.

  3. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

Reviews Add a comment

  • pamperrault@cogeco.ca
    29 APR, 2016
    Oooh! This pie was super-delish, we loved it and then I made it for company and they loved it too. Fast, easy, tasty... What could possibly be better! Thanks, Sarah! xx
    Reply
  • MS10635162
    22 JAN, 2016
    Made this recipe with a couple additions. I added 1 small chopped onion with the mushrooms & 1 (10 oz) box of frozen chopped spinach, thawed & squeezed dry, with the beans. I used a medium salsa & a combination of vegan Mozzarella & Cheddar cheese. It was terrific & I had enough leftovers for the freezer. Next time I'll try adding some green chilies & use a salsa verde.
    Reply
  • christinegodaire
    7 AUG, 2015
    I just moved out of my parents house and this is a recipe I looked up to have easy cheap vegetarian meals. I love it and plan on making it more! Yum!
    Reply
  • shells08957
    4 MAR, 2013
    I made this the other night and my boyfriend said it was the best dish I have ever made (which was kind of offensive since it only took 15 minutes to prep ha!). I decided to add the salsa into my mushroom mixture and just have the tortillas, mushroom mixture, and cheese and my layers. It was so good and so easy! I was able to stick it in the fridge after I layered it and bake it later that night! Perfect make ahead meal!
    Reply
  • MS11374755
    19 DEC, 2012
    Sarah made it looks so easy, I made this last night. I used 1/2 pound cremini mushrooms and 2 roasted, diced turnips (trying to use up the CSA share). For salsa, I used a homemade tomatillo-chipotle salsa, nice green color. This was delicious and hearty! Next time, I'll use a little more cheese. Not quite enough to spread over 3 layers.
    Reply
  • hzs
    15 MAR, 2012
    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.
    Reply
  • larchmontlockjaw
    14 FEB, 2012
    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!!
    Reply
  • lostiniowa3
    27 JAN, 2012
    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?
    Reply
  • cerileen
    15 JAN, 2012
    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.
    Reply
  • neworleansbaker
    3 NOV, 2011
    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.
    Reply