04 March 2011

Mushroom & Black Bean Tortilla Casserole

My friend Julie featured this recipe in her blog, and it sounded so good that I made it tonight.

I believe that she got it from Everyday Food magazine.

2 t olive oil
3/4 lb. cremini or button mushrooms, trimmed & quartered
1 garlic clove, minced
1/4 tsp. cayenne pepper
course salt & ground pepper
15.5 oz. can black beans, drained & rinsed
8 corn tortillas, warmed & halved
2 cups salsa
4 oz. Monterey Jack cheese, shredded

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 & 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 of the cheese. Repeat with another layer. Top with remaining tortilla, salsa, and cheese. Cover with foil and bake until centre is hot and cheese melts, about 10-15 minutes. Uncover and bake until cheese is bubbling, another 10-15 minutes.

What I changed: Because it's me (and if you've read my other recipe modifications, you know this is coming - say it with me now), I used more garlic.  In fact, this time I tripled it.  I also doubled the cayenne.  I used whole wheat flour tortillas, but that was only because Trader Joe's was out of corn tortillas, and I wasn't going to another store just to hunt down one ingredient.  It still turned out fine.

1 comment:

  1. I thought about using more cayenne but I'm glad I didn't. The red chile sauce I used was already quite hot and I think if I had used more cayenne I wouldn't have been able to eat it.