Mushroom and Black Bean Tortilla Casserole

Name: Mushroom and Black Bean Tortilla Casserole
Prep time: 15 min
Total time: 30 min
Ingredients: 2 teaspoons extra-virgin olive oil; 0.75 pound cremini or button mushrooms, trimmed and quartered; 1 garlic clove, minced; 0.25 teaspoon cayenne pepper; Coarse salt and ground pepper; 1.5 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; 1.25 cups shredded Monterey Jack cheese (4 ounces)

3.7

(284)

23 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

15 mins

Total Time:

30 mins

Servings:

4

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.

Ingredients

2 teaspoons extra-virgin olive oil
¾ pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
¼ teaspoon cayenne pepper
Coarse salt and ground pepper
1 ½ 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 ¼ cups shredded Monterey Jack cheese (4 ounces)

Directions

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.