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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



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How would you rate this recipe?
  • 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!!
    • klemmo3848832314
      24 FEB, 2019
      Come on. All delicious ingredients. How could it been so horrible?! Perhaps you didn't put it together well. Did you add love? Love is the secret ingredient. ;)
  • michelenepeters
    23 FEB, 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.
  • 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?
    • MS11402644
      9 DEC, 2018
      it calls for 8 tortillas. Cut in half, you get 16 halves.
  • ALR10051676DW
    12 JAN, 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!
  • 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.
  • pamperraul4482925
    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
  • 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.
  • 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!
  • 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!
  • 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.

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