Best Mushroom And Black Bean Tortilla Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE



Mushroom and Black Bean Tortilla Casserole image

Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 30m

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
3/4 pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 1/2 cups reserved cooked black beans from Spicy Black Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained
8 corn tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
  • Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese.
  • Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

Nutrition Facts : Calories 384 g, Fat 13 g, Fiber 12 g, Protein 20 g

CLICK HERE TO FIND OUT MORE! MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE



CLICK HERE TO FIND OUT MORE! MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE image

Categories     Bean     Casserole/Gratin

Yield 4

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
3/4 pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 1/2 cups reserved cooked black beans from Spicy Black Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained
8 corn tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat. Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE



Mushroom and Black Bean Tortilla Casserole image

This is a wonderful recipe I got from a Martha Stewart Magazine. It is really easy to make and so delicious. You can make it as spicy as you want by using your favorite brand of salsa.

Provided by rebecca684

Categories     Black Beans

Time 30m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 10

2 teaspoons extra virgin olive oil
3/4 lb cremini mushroom, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
salt
pepper
1 (15 ounce) can black beans
8 corn tortillas, halved
2 cups salsa
1 1/4 cups shredded monterey jack cheese

Steps:

  • Preheat oven to 400 degrees.
  • In a large skillet, heat oil over medium-high heat. Add mushrooms and cook, stirring often, until browned, 7 minutes.
  • Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine.
  • Cook until beans are warmed through, 2 minutes. Remove from heat.
  • Arrange 5 tortilla halves in a 2 quart baking dish. Top with half the bean mixture and1/2 cup salsa, then sprinkle with one third the cheese.
  • Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese.
  • Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

Nutrition Facts : Calories 325.8, Fat 10.1, SaturatedFat 5, Cholesterol 20.9, Sodium 677.4, Carbohydrate 44.4, Fiber 9.6, Sugar 9.1, Protein 21.9

MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE



MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE image

Categories     Bean

Yield 4

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
3/4 pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
coarse salt and ground pepper
reserved cooked black beans from Wednesday, or 1 can (15.5 ounces) black beans, rinsed and drained
8 corn tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Steps:

  • 1/ Preheat oven to 400°. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat. 2. Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

Related Topics