Mushroom and Black Bean Tortilla Casserole

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This is the recipe I wanted to post on Monday but couldn't because I couldn't find it online (ironically now I have) and I forgot the hard copy when I actually got to the internet.  This recipe also comes from Everyday Food magazine, the January/February 2011 issue.  It and the black bean soup recipe I posted last week are two recipes in a series of five in which give you a menu, recipes, and shopping list for one week's worth of dinners.  While some of the dinners are completely separate from others, these two were tied together in that you soak the black beans for the soup and cook them a while, and then you're supposed to reserve 1 1/2 cups of the beans without their liquid for the casserole, and that's just what I did.

This casserole was easy, healthy, affordable, and really good.  I did make some changes, so I will post the recipe as I made it and give you a link (click on the recipe title) for the original recipe. 

Mushroom and Black Bean Tortilla Casserole
adapted from Everyday Food, issue 79 (Jan/Feb 2011)

2 tsp. extra virgin olive oil
3/4 lb. cremini or button mushrooms, trimmed and quartered
1/4 cup diced onion
1 garlic clove, minced or pressed through a garlic press
1/4 tsp. cayenne pepper
Salt and Pepper (to taste)
1 1/2 cups or 1 can black beans, cooked and drained (also rinsed if canned)
1 cup corn (either frozen and thawed, or drained and rinsed from a can
5 tortillas, cut in half (I used flour tortillas)
2 cups salsa
1 1/4 cups monterrey jack cheese (approx. 4 oz)

1.  Preheat the oven to 400 degrees F.  In a large skillet, heat the oil over medium high.  Add the mushrooms and cook, stirring often, until they're browned, about 7 minutes.  About 3 minutes into the cooking time, add the onion.  Add garlic and cayenne to the pot; season all with salt and pepper.  Add the beans and corn and stir to combine.  Cook until everything is warmed through, about 2 minutes.  Remove from heat.

2.  Arrange three tortilla halves in an 8"x11" or 2 quart baking dish.  Top with half the bean mixture and 1/2 cup salsa and then sprinkle on 1/3 of the cheese.  Repeat this layer.  Top with three more tortilla halves and the remaining salsa and cheese.  Cover with foil and bake until the center is hot and the cheese melts, about 10 minutes.  Uncover and bake until the cheese is bubbling, about 5 mintues.

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