Why I love this dish: 1) it’s easy peasy; 2) leftovers are yummy; and 3) black beans and mushrooms are oh so good for you and taste delicious! I made a 9 x 13 casserole dish size and had leftovers for several days. Add a little salsa & fresh cilantro and leftovers make a great packed lunch.
*You can use any size tortilla but I suggest a smaller size. I used 4 inch tortillas. If you use large tortillas, halve them first. The smaller the size, the more you’ll need. 4 inch tortillas usually come in packs of 36 or 48 which is perfect. Also, I used a 9 x 13 baking dish, you can make this recipe in any size dish, just scale the ingredients accordingly.
- Olive oil
- 1 pound mushrooms (I used a mix of cremini, shiitake, and portabella), cleaned & chopped
- 2 cans black beans (drained and rinsed)
- 1 garlic clove, minced
- 1/4 teaspoon cayenne pepper
- Coarse salt and ground pepper
- Corn tortillas (at least 8, halved if using large tortillas, or at least 36 if using 4 inch)
- 1 jar salsa
- 1 1/4 cups shredded Monterey Jack cheese or Mexican blend cheese
- Optional: fresh cilantro, sour cream, and extra salsa for garnish
Heat 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 tortillas in your baking dish, overlapping so there are no gaps. Top with half the bean mixture and a good amount of salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortillas, bean mixture, salsa, and cheese. Top with remaining tortillas, 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.
Recipe source: Adapted from a Martha Stewart Recipe
Time: 30 minutes