Mushroom and Black Bean Tortilla Casserole

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, perfect for any weeknight meal.

I found this recipe on MarthaStewart.com and couldn’t wait to try it. I was really curious about it – would the tortillas get soggy? Would it taste too strong of salsa? Turns out I had nothing to be afraid of. This is amazing! It’s like a Mexican lasagna. The tortillas don’t get soggy – they maintain their shape and consistency, but are soft and easily cut with a knife. They hold their shape well when serving – better than lasagna does. The salsa wasn’t overpowering at all. The recipe says it serves four, but three of us devoured the whole thing, even with a side of vegetables. If serving four, I recommend serving with a big salad. My only disappointment with this dish was that there wasn’t any left for lunch the next day!

Ingredients

2 teaspoons extra-virgin olive oil
300g button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 tin black beans, rinsed and drained
8 corn tortillas, warmed and halved
2 cups salsa (I used two small bottles of Old El Paso mild)
1 1/4 cups shredded Cheddar

Directions

Preheat oven to 400 degrees F/200 degrees C/gas mark 6. 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.

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

Mushroom and Black Bean Tortilla Casserole

Mushroom and Black Bean Tortilla Casserole

It’s an easy dish to make, and is delicious. I’m looking forward to making it again!

Pin It