What's For Dinner: Mushroom-Black Bean Tortilla Casserole

I was planning to make another round of enchiladas for dinner when I happened to page through the January/February issue of Everyday Food and came across a recipe for mushroom-black bean tortilla casserole. Since I had all of the ingredients on hand, I decided to make this instead. Though the original recipe calls for button or cremini mushrooms, I substituted in some chopped portobello mushrooms instead. I also added in some chopped onion to add in some additional flavor.

Mushroom-Black Bean Tortilla Casserole (printer-friendly version)

makes four servings

1 tablespoon olive oil

1 pkg sliced portobello mushrooms, chopped

1 yellow onion, chopped

2 garlic cloves, minced

1/4 teaspoon cayenne pepper

coarse salt

freshly ground pepper

1 can (15.5 ounces) no-salt-added black beans, rinsed and drained

8 corn tortillas, warmed and halved

2 cups salsa

1 cup shredded mozzarella cheese
small bunch cilantro leaves, rinsed and patted dry
Greek yogurt [optional]
avocado, sliced [optional]

1. Preheat the oven to 400 degrees.

2. Heat the olive oil in a large skillet over medium-high heat.

3. Add in the chopped onions and mushrooms and saute until softened and browned, about 5-7 minutes. Stir constantly.

4. Add in the chopped garlic and cayenne pepper. Stir to combine. Season to taste with salt and pepper.

5. Stir in the black beans and cook until warmed, about 2-3 minutes.

6. Warm the tortillas by placing them on a microwave-safe plate, covering with a moistened paper towel, and nuking in the microwave for about one minute.

7. Put the tortillas in a pile and cut in half.

8. Pour a small amount of salsa in the bottom of a 2-quart casserole dish. Place five tortilla halves along the bottom of the dish. Top with half of the black bean mixture, about 1/2 C salsa, and sprinkle with mozzarella cheese.

9. Repeat the layering with tortilla halves, the rest of the black bean mixture, salsa, and cheese.

10. Complete the layering with the remaining tortilla halves, salsa, and cheese.

11. Cover with aluminum foil and bake for 10 minutes.

12. Remove the foil and cook for another 10 minutes, or until the cheese is bubbling and lightly browned.
13. Top casserole with fresh cilantro leaves and cut into slices to serve.
14. Garnish each serving with Greek yogurt, avocado slices, or other items as desired.

(based on this recipe originally published in the January/February 2011 issue of Everyday Food)