Tuesday's Cupboard—Mushroom & Black Bean Tortilla Casserole

Adapted from Martha Stewart's Everyday Food with Sarah Carey

Mushroom & Black Bean
Tortilla Casserole

Prep time:  30 mins
Cooking time:  45 mins
Servings:  6

I spruced up this recipe by adding a chopped onion & 3 chopped
stoplight bell peppers (1 red, 1 yellow, one green or orange)

Preheat oven to 400°F

Equipment:  Large, deep nonstick skillet & 1 large glass casserole dish

  • 2 T. extra-virgin olive oil
  • 2 T. jarred, chopped garlic in water (or 3 fresh cloves_chopped)
  • 1 large sweet yellow onion_chopped
  • 2 pkgs. pre-sliced fresh mushrooms (I used one pkg of button & one pkg of cremini)
  • 1 red + 1 yellow + 1 green or orange bell pepper_chopped (3 bell peppers total)
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. kosher salt
  • 1 tsp. cracked black pepper
  • 2 15-oz. cans of black beans_drained & rinsed
  • PAM olive oil spray
  • 1 pkg. white corn tortillas_sliced in half
  • 1 large jar of mild Pace picante sauce_about 2 cups
  • 2 cups shredded Monterey Jack or sharp cheddar cheese (1, 8-oz. pkg)
Optional toppings:  sliced avocado, nonfat sour cream, chipotle sauce, chopped fresh cilantro

make it!
  1. In a large nonstick skillet, heat oil over medium-high heat. 
  2. Add garlic & onion; cook, stirring often until onion is tender, about 4 minutes.
  3. Add mushrooms & bell peppers; cook, stirring occasionally until veggies are tender (about 5 minutes).
  4. Add cayenne, freshly cracked black pepper & kosher salt.  Stir to combine.
  5. Stir in black beans & cook for about 2 minutes to heat through.
  6. Remove bean mixture from heat.
  7. Spray the bottom of a large glass casserole dish (either rectangular or square) with PAM.
  8. Arrange tortilla halves in the bottom of the baking dish, enough to cover in one layer.
  9. Top with half of the bean mixture, then 1/3 of the salsa.  
  10. Sprinkle with one-third of the cheese.
  11. Repeat with another layer of tortilla halves, bean mixture, salsa & cheese.  
  12. Top with another layer of tortilla halves, salsa & cheese.
  13. Cover with nonstick foil.
  14. Bake until center is hot & cheese is melted, about 35 minutes.  Uncover & bake another 10 minutes until bubbling.
  15. Remove from oven & let cool for 5 minutes.  Serve with optional toppings.

Watch Sarah's video


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