Mushroom & Black Bean Tortilla Casserole

4 Servings

2 tsp   EVOO

8 oz   Button Mushrooms, quartered

1   Garlic Clove, mined

1/4 tsp   Cayenne Pepper 

Salt & Pepper to taste

1 can   Black Beans, rinsed and drained

8   Corn Tortillas, warmed and halved

2 cups   Salsa

1 1/4 cup   Monterey Jack Cheese, shredded

1)   Preheat oven to 400. Spray a 2 qt baking dish with non stick cooking spray.
2)   In a large skillet over medium high heat, heat the oil. Add mushrooms and cook, stirring often until browned, about 7 minutes. Add garlic and cayenne then season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, about 2 minutes. Remove from heat.
3)   Arrange 5 tortilla halves in the prepared baking dish. Top with half of the bean mixture and 1/2 cup salsa then sprinkle with 1/3 of the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with the remaining tortilla halves, salsa, and cheese.
4)   Cover with foil and bake for 10 minutes or until center is hot and cheese melts.
5)   Remove foil and bake until cheese is bubbling, about 5 minutes. Enjoy!

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