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; 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 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 1/4 cups shredded Monterey Jack cheese (4 ounces)

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Prep Time: 15 minutes

Total: 30 minutes

Author : Martha Stewart

Mushroom and Black Bean Tortilla Casserole

Ingredients

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2 teaspoons extra-virgin olive oil3/4 pound cremini or button mushrooms, trimmed and quartered1 garlic clove, minced1/4 teaspoon cayenne pepperCoarse salt and ground pepper1 1/2 cups reserved cooked black beans from Spicy Black Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained8 corn tortillas, warmed and halved2 cups salsa1 1/4 cups shredded Monterey Jack cheese (4 ounces)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.