Mushroom and Black Bean Tortilla Casserole
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, perfect for any weeknight meal. Top with Monterey Jack cheese and bake until melted and bubbling.
Everyday Food, January/February 2011
- Prep Time 15 minutes
- Total Time 30 minutes
- Yield 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 <u>Spicy Black Bean Soup</u>, 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)
- 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.
- 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.
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