Black Bean and Mushroom Casserole
Time for September’s edition of the Secret Recipe Club! This month I was assigned Mellissa’s awesome A Fit and Spicy Life blog, which was total perfection. We are BIG fans of spice over here, and always trying to be good decisions when it comes to what we eat. I found so many delicious recipes on her blog, including an incredible sounding summer chili, a very cheerful salad, and a new way to make a veggie friendly pasta sauce. In the end I sent all my choices over to my better half who selected Mellissa’s twist on a Mexican Casserole. I’ve done a few Mexican Lasagna/Casserole dishes but never one that included mushrooms so I was all on board for this dish! I had tons of fresh peppers in my garden so I decided to toss a few of them in as well.
2 teaspoons extra virgin olive oil
1 cup onion, diced
1 lb mushrooms, quartered
2 garlic gloves, minced
1 jalapeno, diced
1 green pepper, diced
1/4 tsp cayenne pepper
2 1/2 cups black beans, pre-soaked and drained
8 corn tortillas, halved
2 cups salsa, I used homemade salsa verde
4 ounces shredded Monterey Jack cheese
- Preheat oven to 400.
- Heat olive oil over medium heat in a large skillet, add garlic, onions, and mushrooms and cook for 7 minutes. Add he peppers along with the cayenne and cook for an additional 2 minutes before adding the black beans. Stir to combine and cook for a final 2 minutes.
- Place 5 tortilla halves in a 2 quart baking dish, top with half the mushroom mixture, 1/2 cup salsa, and cheese. Add another layer of tortillas, mushrooms, salsa and cheese. Top with remaining tortilla halves, salsa and cheese. Cover, bake for 15 minutes. Remove cover and bake for an additional 10 minutes, or until cheese is brown and bubbling.
- Serve and enjoy!
Make sure to check out all of Mellissa’s delicious recipes, including her version of this simple dish. It came together to quickly, and can easily be adapted by switching up the salsa or beans used in the dish. I’m also sending this to /52weeksofcooking for their pepper entry, for while peppers aren’t front and center in this dish they certainly added a strong pop!