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Description
A hearty and flavorful casserole combining mushrooms, black beans, and tortillas for a satisfying meal.
Ingredients
- 2 cups sliced mushrooms
- 1 can (15 oz) black beans, drained and rinsed
- 6 corn tortillas
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1 clove garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup tomato sauce
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add onions and garlic, sauté until soft.
- Add mushrooms, cumin, chili powder, salt, and pepper. Cook until mushrooms are tender.
- Stir in black beans and tomato sauce. Simmer for 5 minutes.
- Layer tortillas, mushroom mixture, and cheese in a baking dish. Repeat layers.
- Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- Use gluten-free tortillas if needed.
- Add jalapeños for extra heat.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican