Mushroom and Black Bean Tortilla Caserole
- Number of Servings: 4
Ingredients
2 teaspoons extra-virgin olive oil3/4 pound cremini or button mushrooms, trimmed and quartered1 garlic clove, minced1/4 teaspoon cayenne pepperCourse salt and ground pepper1 Can (15.5 ounces) black beans, rinsed and drained8 corn tortillas, warmed and halved2 cups salsa1 1/4 cups shredded reduced fat Mexican Cheese
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 minutse. Remove from heat.
Arrange 5 tortilla halves in a 2 quart baking dish. Top with half the bean mixture and 1/2 cup of salsa, then sprinkle with one-third of the cheese. Repeate 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 back until cheese is bubbling, 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CJOSTEDGAARD.
Arrange 5 tortilla halves in a 2 quart baking dish. Top with half the bean mixture and 1/2 cup of salsa, then sprinkle with one-third of the cheese. Repeate 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 back until cheese is bubbling, 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CJOSTEDGAARD.
Nutritional Info Amount Per Serving
- Calories: 407.7
- Total Fat: 10.9 g
- Cholesterol: 18.8 mg
- Sodium: 1,287.9 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 15.9 g
- Protein: 22.1 g
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