Tuesday's Cupboard—Mushroom, Pepper & Black Bean Tortilla Casserole

Yummy, cheap, fast & easy!  

Mushroom, Pepper & Black Bean
Tortilla Casserole

Adapted from Martha Stewart Online

I increased the black beans & added 3 sliced bell peppers to this recipe, so it makes enough for a 2-quart glass casserole, plus an 8-inch square pan to freeze for later.  

If your pan is deep enough, make 2 layers, starting with tortillas, then beans, then salsa, then cheese, then another layer of tortillas > beans > salsa > cheese.

Playing with food...you can make pretty designs with the tortillas!  This gets covered up with another layer before it goes in the oven.  If you want to top the casserole with a design, I'd recommend brushing the tortillas with olive oil & covering it tightly with nonstick foil before baking.

8-pointed star in a 2-quart glass Pyrex dish
Top with another layer of bean mixture, salsa & cheese before baking

equipment:  2-quart glass casserole dish + an 8-inch square casserole dish

extras:  a pint of low-fat sour cream + chopped avocados + sliced black olives

  • 2 tsp. extra-virgin olive oil
  • 3/4 lb. sliced cremini or sliced button mushrooms
  • 1 T. chopped garlic in water
  • 1/4 tsp. cayenne pepper
  • kosher salt & cracked black pepper
  • 1 red + 1 orange + 1 yellow bell pepper, chopped to the size of the mushrooms
  • 3 cans (15.5 oz. each) black beans, drained & rinsed
  • Olive oil PAM
  • 8 corn tortillas, cut in half or quarters
  • 32 oz. refrigerated fresh salsa (4 cups)
  • 2 cups (or more) shredded 3-cheese Mex mix (jack, pepper jack & white cheddar at Costco)

make it!

in a square pan

  1. Preheat oven to 400°F
  2. In a large nonstick skillet, heat oil over med-high heat.  Add mushrooms & bell peppers.  Cook, stirring often until tender, about 5 minutes.
  3. Add garlic & cayenne; season with salt & pepper.  
  4. Add black beans; stir to combine. Cook for another 2 minutes until mixture is warmed through.  Remove from heat.
  5. Spray a light coat of PAM inside of the casserole dish.  Arrange tortilla halves to cover the bottom of the dish.
  6. Top with half of the bean-mushroom mixture & half of the salsa.  Sprinkle half of the cheese on top of the salsa.
  7. Repeat layer of tortilla halves > remaining bean-mushroom mixture > remaining salsa > remaining shredded cheese.  
  8. Top with cracked black pepper & a sprinkle of paprika for color.
  9. Bake for 20-25 minutes until cheese is hot & bubbly.
  10. Serve with sour cream, cut-up fresh avocados & sliced black olives. 

This hits the spot when you're hungry!


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