Mexican

Mushroom and Black Bean Tortilla Caserole is for Dinner.

Mushroom and Black Bean Tortilla Caserole takes several minutes to prepare.

Mushroom and Black Bean Tortilla Caserole takes several minutes to cook.

Mushroom and Black Bean Tortilla Caserole makes 4 servings.

The ingredients for Mushroom and Black Bean Tortilla Caserole are:

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
Course salt and ground pepper
1 Can (15.5 ounces) black beans, rinsed and drained
8 corn tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded reduced fat Mexican Cheese

Here is how you make Mushroom and Black Bean Tortilla Caserole:

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: 4Recipe submitted by SparkPeople user CJOSTEDGAARD.

The nutritional information for Mushroom and Black Bean Tortilla Caserole is:

• Servings Per Recipe: 4
• 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

Mushroom and Black Bean Tortilla Caserole is Mexican cuisine.