The Recipe

Mushroom and Black Bean Tortilla Casserole

Name: Mushroom and Black Bean Tortilla Casserole
Prep time: 15 min
Total time: 30 min
Yield: 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 1/2 cups reserved cooked black beans from , or 1 can (15.5 ounces) black beans, rinsed and drained Spicy Black Bean Soup; 8 corn tortillas, warmed and halved; 2 cups salsa; 1 1/4 cups shredded Monterey Jack cheese (4 ounces)

COOK TIME : a few secondsPREP TIME : 15 minutes

From Martha Stewart

Mushroom and Black Bean Tortilla Casserole

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Ingredients

DESCRIPTION

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.

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 , or 1 can (15.5 ounces) black beans, rinsed and drained Spicy Black Bean Soup
8 corn tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)

DIRECTIONS

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NUTRITION