I asked my husband to describe this dish. He replied, “It’s good and it gets the job done.” On my side of things, it’s incredibly easy to make, tasty and pretty healthy. I used Emerald Valley Organic Salsa (my favorite of the store brands), shredded a block of cheddar and pre-cooked dried beans in a pressure cooker. My next goal will be to make my own tortillas, but that may have to wait at least until both kids are able to get around on two feet. Instead of buying yet another small container of sour cream that would grow moldy in the back of the refrigerator before it was finished, I used Greek yogurt instead, which was a perfect substitute. Great for any vegetarian or omnivore looking for something to serve on a Meatless Monday.
Mushroom and Black Bean Tortilla Casserole – closely adapted from Martha Stewart
2 teaspoons extra-virgin olive oil
1 onion, diced
3/4 pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper (I omitted since my preschooler would be eating this.)
Coarse salt and ground pepper
1 1/2 cups black beans, drained (or 1 – 15 oz. can, rinsed and drained)
8 corn tortillas, warmed and halved
2 cups good quality salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces) (I just used cheddar.)
Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Saute onion until partly cooked. Add mushrooms and cook, stirring often, until browned, 5 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.