Mushroom and Black Bean Tortilla Casserole

285 Ratings
  • 5 91
  • 4 84
  • 3 62
  • 2 39
  • 1 8

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.

Everyday Food, January/February 2011

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Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
total:
30 mins
Servings:
4
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Ingredients

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.

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  • 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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Reviews (23)

285 Ratings
  • 5 91
  • 4 84
  • 3 62
  • 2 39
  • 1 8
Martha Stewart Member
12/07/2020
Yum!!! YUMMMM!!! Suuuper Easy and if you double it..you will have leftover for days…which is good, because you will be dreaming of this! Great for your family members who are meat-free! LOVE IT!
Martha Stewart Member
07/25/2019
I have made this countless times and it never gets old! Its easy, inexpensive and healthy! Love it! and its Gluten Free!
Martha Stewart Member
02/23/2019
Made this dish several times and each time my husband says how good it is. To make it even easier I purchased sliced mushrooms. The better quality salsa does make a huge difference.
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Martha Stewart Member
01/12/2018
****MINOUCHKA -- I made this casserole many time, and it's easy and delicious. I added a small chopped onion w/ the mushrooms, added w/ the beans 1/4 cup of dry wine, a bid of crush garlic, cumin and cayenne, all to taste, and increased the cheese to two (2) cups. It turned out amazing!
Martha Stewart Member
09/13/2017
This was super easy and very tasty. My package of mushrooms was only 8 oz so I supplemented it with some frozen corn. I used a green verde tomatilla salsa with Trader Joe's corn and wheat tortillas and they were delish in this dish. I think next time I will increase the cheese to 6 ounces.
Martha Stewart Member
04/29/2016
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
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Martha Stewart Member
01/22/2016
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.
Martha Stewart Member
08/07/2015
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!
Martha Stewart Member
03/04/2013
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!
Martha Stewart Member
12/19/2012
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.
Martha Stewart Member
03/15/2012
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.
Martha Stewart Member
02/14/2012
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!!
Martha Stewart Member
01/27/2012
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?
Martha Stewart Member
01/15/2012
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.
Martha Stewart Member
11/03/2011
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.
Martha Stewart Member
10/23/2011
This tasted so much better than I thought it would. My family really enjoyed it. Easy too!
Martha Stewart Member
10/20/2011
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.
Martha Stewart Member
08/22/2011
Best healthy casserole! Ver very easy to make. I make two and freeze one for later.
Martha Stewart Member
08/04/2011
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!
Martha Stewart Member
04/25/2011
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!!
Martha Stewart Member
04/11/2011
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 Stewart Member
04/03/2011
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!
Martha Stewart Member
03/14/2011
This was delicious! I will definitely make it again. So happy there's leftovers for tomorrow!
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