Mushroom Black Bean Tortilla Casserole

Happy  New Year's Eve everyone! 2012 was a great year - The Mr. and I moved to a new city/state, made new friends, found new interests, celebrated a new job, explored our new city - we've had a wonderful year. But I have a feeling 2013 is going to be even better. We at Feastie want to wish you a Happy New Year as well! We hope 2013 is a happy, fulfilling, and delicious year for you all. 

These short winter days are killing me. I've been making dinner around 3pm just so I can take photos of it with the last of the natural daylight! The only perk here is that on the days I go horseback riding, usually 3 times a week, dinner is ready and waiting for The Mr. when he gets home (usually an hour or two before me). He usually waits for me so we can have dinner together, but some nights he just can't wait - so my 3pm dinners come in handy, as all he has to do is reheat and eat. So I've been looking for dinners that reheat well - of course there are the usual standards like soups, chili, and baked pastas, but I wanted something new to throw into the rotation. Something easy, relatively healthy, and good for leftovers. This vegetarian mushroom black bean tortilla casserole from Everyday Food totally fit the bill - it reheated well and leftovers were great. Kind of like really lazy, really easy enchiladas. Great for Meatless Monday and great for a weeknight dinner - this is going in the rotation! Top with sour cream (or Greek yogurt), avocado, and hot sauce with a squeeze of lime, and you have a delish dinner. 

 

Next time I may try adding some fresh spinach to the mushroom/bean mixture - it was delicious, but I think the spinach would make it even more substantial and add some nutritional value. I served this with a crisp green salad with homemade creamy lime dressing.

Mushroom Black Bean Tortilla Casserole

adapted from Everyday Food

serves 6

Ingredients:

  • 2 tsp olive oil
  • 18-20 oz cremini or button mushrooms, thickly sliced (I buy the little boxes of mushrooms from Trader Joe's and they're 10 oz each - I just used two boxes)
  • 1 garlic clove, minced
  • 1/4 tsp cayenne pepper
  • kosher salt
  • freshly ground black pepper
  • one 15 oz can black beans, drained and rinsed
  • 9 corn tortillas, warmed and torn in half
  • 2 cups really good, spicy salsa (I used Trader Joe's Salsa Autentica) 
  • 6.5 oz habanero or jalapeno jack cheese (pepper jack), coarsely shredded
  • sour cream
  • diced avocados
  • chopped scallions
  • lime wedges
  • hot sauce

Instructions:

  1. Preheat oven to 400 degrees, and lightly spray a 9x9 baking dish (2.5-3 quart) with cooking spray. 
  2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms and saute, stirring often, until browned and softened, about 7 minutes. Add the garlic and cayenne and season with a pinch of salt and some freshly ground black pepper; saute for another few seconds until garlic is fragrant. Add the black beans and saute until warmed through, about a minute or two. Remove from heat.
  3. In the bottom of your baking dish arrange 6 tortilla halves (or 3 tortillas overlapped, if you prefer) to cover the bottom of the dish. Top with half of the mushroom bean mixture and 1/2 cup of salsa, then sprinkle 1/3 of the cheese on top. Repeat with another layer of tortilla halves, mushroom bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese. 
  4. Cover with foil and bake for 10 minutes. Remove foil and continue to bake until cheese is browned and bubbling, another 5-7 minutes (stick it under the broiler for a sec if you want a browner top). Sprinkle with chopped scallions and serve immediately, passing sour cream, diced avocados, lime wedges (this is really key - this really makes the dish), and hot sauce at the table.

 

 

Look at those mushrooms and all that melty cheese - yum.

  

Find similar recipes at Feastie:

Shredded Chicken Hard Tacos from Macheesmo
Macho Mac and Cheese Nachos from Vegan Yack Attack
Mushroom Corn And Poblano Soft Tacos With Avocado Cream from Garnish with Lemon
Smokey Black Bean Soup from Jennifer Cooks
Santa Fe Chicken Salad from Good Thymes & Good Food

Comments

I've really enjoyed exploring your blog today. I'm attracted to numerous recipes. This one (among others) is on the list to try. Love the pics and your descriptions are so detailed and tantalizing. Kudos to you.

Something about this casserole makes me want to sit in the Californian sun! It has such wonderful flavour combinations and is just perfect for a Meatless Monday meal...thanks for sharing!

-Shannon

This goes in my list to do soon, seems very light and easy.

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