Mushroom & Black Bean Tortilla Casserole

This recipe comes from the latest edition of Everyday Food magazine, 'The Light Issue'.
Not only is this casserole light and delicious, it is super inexpensive- under $9.
Plus, it's meat-free and gluten-free, but it's so hearty, you really won't miss either one!

2 tsp. extra virgin olive oil
3/4 lb. cremini or button mushrooms, trimmed & quartered
1 garlic clove, minced
1/4 tsp. cayenne pepper
course salt & ground pepper
15.5 oz. can black beans, drained & rinsed
8 corn tortillas, warmed & halved
2 cups salsa*
4 oz. Monterey Jack cheese, shredded

*I substituted the salsa for a 28 oz. can of basic marinara sauce.

1. Preheat oven to 400. 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 & pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.

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 of the cheese. Repeat with another layer. Top with remaining tortilla, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, about 10-15 minutes. Uncover and bake until cheese is bubbling, another 10-15 minutes.

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