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Mushroom and Black Bean Tortilla Casserole
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 30 min
- Yield
- 1.00 casserole, serving(s)
Categories
- Casserole
Cuisine
- Mexican-inspired
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mushroom and Black Bean Tortilla Casserole brings together 2 teaspoons extra virgin olive oil, 3/4 lb cremini mushroom, trimmed and quartered, 1 garlic clove, minced in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 2 teaspoons extra virgin olive oil
- 3/4 lb cremini mushroom, trimmed and quartered
- 1 garlic clove, minced
- 1/4 teaspoon cayenne pepper
- salt
- pepper
- 1 (15 ounce) can black beans
- 8 corn tortillas, halved
- 2 cups salsa
- 1 1/4 cups shredded monterey jack cheese
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Instructions
Preheat oven to 400 degrees.
In a large skillet, heat oil over medium-high heat. 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 and1/2 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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