pen rainbow

Tuesday, August 2, 2016

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 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!