Back to Mushroom and Black Bean Tortilla Casserole All Reviews for Mushroom and Black Bean Tortilla Casserole - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 30 mins Servings: 4 tortilla casserole
Ingredients Ingredient Checklist 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 Coarse salt and ground pepper 1 1/2 cups reserved cooked black beans from Spicy Black Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained 8 corn tortillas, warmed and halved 2 cups salsa 1 1/4 cups shredded Monterey Jack cheese (4 ounces)
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 4 tortilla casserole
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
tortilla casserole
tortilla casserole
Ingredients
Ingredients
- 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 Coarse salt and ground pepper 1 1/2 cups reserved cooked black beans from Spicy Black Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained 8 corn tortillas, warmed and halved 2 cups salsa 1 1/4 cups shredded Monterey Jack cheese (4 ounces)
Directions
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 minutes. Remove from heat.
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 the cheese. Repeat 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 bake until cheese is bubbling, 5 minutes.
Reviews (23)
Add Rating & Review 285 Ratings 5 star values: 91 4 star values: 84 3 star values: 62 2 star values: 39 1 star values: 8
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Reviews (23)
Add Rating & Review 285 Ratings 5 star values: 91 4 star values: 84 3 star values: 62 2 star values: 39 1 star values: 8
Add Rating & Review
285 Ratings 5 star values: 91 4 star values: 84 3 star values: 62 2 star values: 39 1 star values: 8
285 Ratings 5 star values: 91 4 star values: 84 3 star values: 62 2 star values: 39 1 star values: 8
285 Ratings 5 star values: 91 4 star values: 84 3 star values: 62 2 star values: 39 1 star values: 8
5 star values: 91 4 star values: 84 3 star values: 62 2 star values: 39 1 star values: 8
Martha Stewart Member Rating: 5.0 stars 12/07/2020 Yum!!! YUMMMM!!! Suuuper Easy and if you double it..you will have leftover for days…which is good, because you will be dreaming of this! Great for your family members who are meat-free! LOVE IT! Martha Stewart Member Rating: 5 stars 07/25/2019 I have made this countless times and it never gets old! Its easy, inexpensive and healthy! Love it! and its Gluten Free! Martha Stewart Member Rating: 5 stars 02/23/2019 Made this dish several times and each time my husband says how good it is. To make it even easier I purchased sliced mushrooms. The better quality salsa does make a huge difference. Martha Stewart Member Rating: 5 stars 01/12/2018 ****MINOUCHKA -- I made this casserole many time, and it's easy and delicious. I added a small chopped onion w/ the mushrooms, added w/ the beans 1/4 cup of dry wine, a bid of crush garlic, cumin and cayenne, all to taste, and increased the cheese to two (2) cups. It turned out amazing! Martha Stewart Member Rating: 4 stars 09/13/2017 This was super easy and very tasty. My package of mushrooms was only 8 oz so I supplemented it with some frozen corn. I used a green verde tomatilla salsa with Trader Joe's corn and wheat tortillas and they were delish in this dish. I think next time I will increase the cheese to 6 ounces. Martha Stewart Member Rating: 5 stars 04/29/2016 Oooh! This pie was super-delish, we loved it and then I made it for company and they loved it too. Fast, easy, tasty... What could possibly be better! Thanks, Sarah! xx Martha Stewart Member Rating: Unrated 01/22/2016 Made this recipe with a couple additions. I added 1 small chopped onion with the mushrooms & 1 (10 oz) box of frozen chopped spinach, thawed & squeezed dry, with the beans. I used a medium salsa & a combination of vegan Mozzarella & Cheddar cheese. It was terrific & I had enough leftovers for the freezer. Next time I'll try adding some green chilies & use a salsa verde. Martha Stewart Member Rating: 5 stars 08/07/2015 I just moved out of my parents house and this is a recipe I looked up to have easy cheap vegetarian meals. I love it and plan on making it more! Yum! Martha Stewart Member Rating: Unrated 03/04/2013 I made this the other night and my boyfriend said it was the best dish I have ever made (which was kind of offensive since it only took 15 minutes to prep ha!). I decided to add the salsa into my mushroom mixture and just have the tortillas, mushroom mixture, and cheese and my layers. It was so good and so easy! I was able to stick it in the fridge after I layered it and bake it later that night! Perfect make ahead meal! Martha Stewart Member Rating: Unrated 12/19/2012 Sarah made it looks so easy, I made this last night. I used 1/2 pound cremini mushrooms and 2 roasted, diced turnips (trying to use up the CSA share). For salsa, I used a homemade tomatillo-chipotle salsa, nice green color. This was delicious and hearty! Next time, I'll use a little more cheese. Not quite enough to spread over 3 layers. Martha Stewart Member Rating: Unrated 03/15/2012 made this last night with some changes--It was EXCELLENT.. Used Montreal Steak seasoning instead of reg. pepper, used Sriracha Hot Chili Sauce (1/2 tsp+) instead of cayenne. Added sliced green onion and chopped garlic to mushrooms. I agree that a good salsa makes it--I used Jack's fresh salsa. Used Monterey jack and cheddar cheese. Served it with sour cream and guacamole. Martha Stewart Member Rating: Unrated 02/14/2012 This was possibly the worst thing I have ever had and I am a good cook! Almost tasteless, despite adding an onion, a little jalapeño and some very good salsa. I wouldn't have tried making it but was having vegetarian guests over to dinner. Since it was a first time making it, I made a small extra dish to try and holy moly, thank god I did. Had to trash this and make something else! Incredibly sucky! Incredibly!! Martha Stewart Member Rating: Unrated 01/27/2012 Can someone explain how you can put 5 tortilla halves (2.5 tortillas) on the bottom, and still make two more layers out of the remaining 4 tortillas? Also, looks like the dish was made in a 9x13 pan? What size tortillas did you use? Martha Stewart Member Rating: Unrated 01/15/2012 I like it vegetarian style, but no meat = not a meal to my husband so I add cooked ground beef to one half. Ditto on all the good words and agree a good salsa makes this recipe. Fancy mushrooms also add depth. For the 'freeze one 4 later' poster - Do you freeze it before you bake? Thaw to room temp before finishing? I'd like to become a 'freeze one for later' pro, but lack experience in this category so sorry for the dummy question. Martha Stewart Member Rating: Unrated 11/03/2011 I didn't think this was anything really special, but my fiance thought it was delicious and even asked when we were having it again. It seems I will be making this again, like it or not! I will most likely make a few changes. I used corn tortillas, so I will use flour tortillas just because I prefer them. I will try to incorporate more flavors into it also...onions, green chilies, and more spices for sure. I will also use a really great salsa instead of the cheap kind. Martha Stewart Member Rating: 4 stars 10/23/2011 This tasted so much better than I thought it would. My family really enjoyed it. Easy too! Martha Stewart Member Rating: Unrated 10/20/2011 Made this tonight...instant hit! SO easy to make! ***Note: I did make a couple of changes. I added one diced onion to the mushrooms. I also drained the liquid from the pan after cooking the mushrooms, onion, and beans. The salsa added enough liquid. Martha Stewart Member Rating: Unrated 08/22/2011 Best healthy casserole! Ver very easy to make. I make two and freeze one for later. Martha Stewart Member Rating: 5 stars 08/04/2011 Excellent recipe - easy, and delicious. I like garlic, so I added an extra clove, I also used store brand medium salsa, and mixed jack cheese with mozz (to cut a bit of fat). Also ran the casserole under the broiler for a few mins at the end to brown the top. This one's a keeper! Martha Stewart Member Rating: Unrated 04/25/2011 I cannot believe how easy, healthy, AND delicious this recipe is. I have made it five times already! It's fun to pick a different flavor of salsa each time to mix things up a bit. The leftovers are so delicious for lunch. This recipe RULES!! Martha Stewart Member Rating: Unrated 04/11/2011 I used leftover roasted chicken (both white and dark meat) as a substitution for the mushrooms. The dish was FANTASTIC and I was craving it the very next week. Martha Stewart Member Rating: Unrated 04/03/2011 Martha rarely steers me wrong and this quick and easy casserole is no exception. My mom went absolutely bananas saying it was one of the best things she had eaten in months. Our family loves enchiladas, but our recipe is time consuming and labor intensive. This is not only a faster recipe, but it is also quite healthy. LOVE IT! Martha Stewart Member Rating: Unrated 03/14/2011 This was delicious! I will definitely make it again. So happy there's leftovers for tomorrow!Martha Stewart Member
Rating: 5.0 stars 12/07/2020
Yum!!! YUMMMM!!! Suuuper Easy and if you double it..you will have leftover for days…which is good, because you will be dreaming of this! Great for your family members who are meat-free! LOVE IT!
Rating: 5.0 stars
Rating: 5 stars 07/25/2019
I have made this countless times and it never gets old! Its easy, inexpensive and healthy! Love it! and its Gluten Free!
Rating: 5 stars
Rating: 5 stars 02/23/2019
Made this dish several times and each time my husband says how good it is. To make it even easier I purchased sliced mushrooms. The better quality salsa does make a huge difference.
Rating: 5 stars 01/12/2018
****MINOUCHKA – I made this casserole many time, and it’s easy and delicious. I added a small chopped onion w/ the mushrooms, added w/ the beans 1/4 cup of dry wine, a bid of crush garlic, cumin and cayenne, all to taste, and increased the cheese to two (2) cups. It turned out amazing!
Rating: 4 stars 09/13/2017
This was super easy and very tasty. My package of mushrooms was only 8 oz so I supplemented it with some frozen corn. I used a green verde tomatilla salsa with Trader Joe’s corn and wheat tortillas and they were delish in this dish. I think next time I will increase the cheese to 6 ounces.
Rating: 4 stars
Rating: 5 stars 04/29/2016
Oooh! This pie was super-delish, we loved it and then I made it for company and they loved it too. Fast, easy, tasty… What could possibly be better! Thanks, Sarah! xx
Rating: Unrated 01/22/2016
Made this recipe with a couple additions. I added 1 small chopped onion with the mushrooms & 1 (10 oz) box of frozen chopped spinach, thawed & squeezed dry, with the beans. I used a medium salsa & a combination of vegan Mozzarella & Cheddar cheese. It was terrific & I had enough leftovers for the freezer. Next time I’ll try adding some green chilies & use a salsa verde.
Rating: Unrated
Rating: 5 stars 08/07/2015
I just moved out of my parents house and this is a recipe I looked up to have easy cheap vegetarian meals. I love it and plan on making it more! Yum!
Rating: Unrated 03/04/2013
I made this the other night and my boyfriend said it was the best dish I have ever made (which was kind of offensive since it only took 15 minutes to prep ha!). I decided to add the salsa into my mushroom mixture and just have the tortillas, mushroom mixture, and cheese and my layers. It was so good and so easy! I was able to stick it in the fridge after I layered it and bake it later that night! Perfect make ahead meal!
Rating: Unrated 12/19/2012
Sarah made it looks so easy, I made this last night. I used 1/2 pound cremini mushrooms and 2 roasted, diced turnips (trying to use up the CSA share). For salsa, I used a homemade tomatillo-chipotle salsa, nice green color. This was delicious and hearty! Next time, I’ll use a little more cheese. Not quite enough to spread over 3 layers.
Rating: Unrated 03/15/2012
made this last night with some changes–It was EXCELLENT.. Used Montreal Steak seasoning instead of reg. pepper, used Sriracha Hot Chili Sauce (1/2 tsp+) instead of cayenne. Added sliced green onion and chopped garlic to mushrooms. I agree that a good salsa makes it–I used Jack’s fresh salsa. Used Monterey jack and cheddar cheese. Served it with sour cream and guacamole.
Rating: Unrated 02/14/2012
This was possibly the worst thing I have ever had and I am a good cook! Almost tasteless, despite adding an onion, a little jalapeño and some very good salsa. I wouldn’t have tried making it but was having vegetarian guests over to dinner. Since it was a first time making it, I made a small extra dish to try and holy moly, thank god I did. Had to trash this and make something else! Incredibly sucky! Incredibly!!
Rating: Unrated 01/27/2012
Can someone explain how you can put 5 tortilla halves (2.5 tortillas) on the bottom, and still make two more layers out of the remaining 4 tortillas? Also, looks like the dish was made in a 9x13 pan? What size tortillas did you use?
Rating: Unrated 01/15/2012
I like it vegetarian style, but no meat = not a meal to my husband so I add cooked ground beef to one half. Ditto on all the good words and agree a good salsa makes this recipe. Fancy mushrooms also add depth. For the ‘freeze one 4 later’ poster - Do you freeze it before you bake? Thaw to room temp before finishing? I’d like to become a ‘freeze one for later’ pro, but lack experience in this category so sorry for the dummy question.
Rating: Unrated 11/03/2011
I didn’t think this was anything really special, but my fiance thought it was delicious and even asked when we were having it again. It seems I will be making this again, like it or not! I will most likely make a few changes. I used corn tortillas, so I will use flour tortillas just because I prefer them. I will try to incorporate more flavors into it also…onions, green chilies, and more spices for sure. I will also use a really great salsa instead of the cheap kind.
Rating: 4 stars 10/23/2011
This tasted so much better than I thought it would. My family really enjoyed it. Easy too!
Rating: Unrated 10/20/2011
Made this tonight…instant hit! SO easy to make! ***Note: I did make a couple of changes. I added one diced onion to the mushrooms. I also drained the liquid from the pan after cooking the mushrooms, onion, and beans. The salsa added enough liquid.
Rating: Unrated 08/22/2011
Best healthy casserole! Ver very easy to make. I make two and freeze one for later.
Rating: 5 stars 08/04/2011
Excellent recipe - easy, and delicious. I like garlic, so I added an extra clove, I also used store brand medium salsa, and mixed jack cheese with mozz (to cut a bit of fat). Also ran the casserole under the broiler for a few mins at the end to brown the top. This one’s a keeper!
Rating: Unrated 04/25/2011
I cannot believe how easy, healthy, AND delicious this recipe is. I have made it five times already! It’s fun to pick a different flavor of salsa each time to mix things up a bit. The leftovers are so delicious for lunch. This recipe RULES!!
Rating: Unrated 04/11/2011
I used leftover roasted chicken (both white and dark meat) as a substitution for the mushrooms. The dish was FANTASTIC and I was craving it the very next week.
Rating: Unrated 04/03/2011
Martha rarely steers me wrong and this quick and easy casserole is no exception. My mom went absolutely bananas saying it was one of the best things she had eaten in months. Our family loves enchiladas, but our recipe is time consuming and labor intensive. This is not only a faster recipe, but it is also quite healthy. LOVE IT!
Rating: Unrated 03/14/2011
This was delicious! I will definitely make it again. So happy there’s leftovers for tomorrow!
All Reviews for Mushroom and Black Bean Tortilla Casserole
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom and Black Bean Tortilla Casserole
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
