Tuesday, May 17, 2011
Mushroom and Black Bean Tortilla Casserole
This recipe courtesy of Martha Stewart Everyday Food Magazine.
Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with 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 Time 15 minutes
Total Time 30 minutes
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 Spicy Black-Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained
8 tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)
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.
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.