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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.

Source: Everyday Food, January/February 2011
Total Time Prep Servings

Ingredients

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283
  • SophieL41448
    13 SEP, 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.
    Reply
  • 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

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