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. Top with Monterey Jack cheese and bake until melted and bubbling.

• prep 15 mins
• total time 30 mins
• servings 4

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 can (15.5 ounces) black beans, rinsed and drained
• 8 corn tortillas, warmed and halved
• 2 cups salsa, store bought
• 1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Directions

1. 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.
2. 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.
3. 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.

 From Martha Stewart Everyday Food Jan/Feb 2011