Be sure to pin this recipe for Mushroom and Black Bean Tortilla Casserole!
If you could have smelled my kitchen, you wouldn’t think twice about making this dinner. When I asked Jonnie if he wanted seconds he said, “Definitely. That was awesome. You can quote me on that for your blog.” Don’t mind if I do. Even G-Man enjoys this meal. We sell the casserole as “lasagna.”
The whole dinner took about 28 minutes to prepare. Plus a little time in the oven, which enabled me to clean up the kitchen so we could relax after dinner.
Recipes are at the end of the blog, but here is your Dinner Game Plan (let it be noted that I suck at taking food photographs):
Pre-heat oven and slice mushrooms (if needed – I bought the pre-sliced ones). While doing so, heat oil in pan in large (stainless steel if you have it) skillet. Saute mushrooms, and toss carrots with oil and spices in baking pan. Put carrots in oven.
While mushrooms continue to saute, segment orange (peel with paring knife, then cut out segments between pith). Halve tortillas. Complete mushroom mixture and remove from heat.
Assemble casserole and put in oven. Cut avocado and mix with orange and it’s juices. Clean up kitchen and remove carrots from oven when done. Toss with orange mixture. Remove casserole from oven and allow to sit for 5 min. before serving. Then…. serve!
Mushroom and Black Bean Tortilla Casserole
– 2 teaspoons extra-virgin olive oil
– 1 clove of garlic, minced
– 3/4 pound cremini or button mushrooms, trimmed and quartered (I used the pre-sliced mushrooms… it’s just easier)
– 1 garlic clove, minced
– 1/4 teaspoon cayenne pepper (optional)
– Coarse salt and ground pepper
– 1 can (15.5 ounces) black beans, rinsed and drained
– 8 corn tortillas, halved
– 2 cups salsa (I prefer a Chipotle Salsa in this recipe)
– 1 1/4 cups shredded (4 ounces… I used a mexi-blend)
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.
Roasted Carrots with Avocado (recipe adapted from Food Network Magazine)
Toss 3/4 pound baby carrots, 1 1/2 tablespoons olive oil and 1/4 teaspoon crushed garam masala (or cumin/coriander seeds) on a baking sheet; season with salt and pepper. Roast at 400 degrees F, turning once, 25 to 30 minutes. Top with 1 segmented orange (plus any juices) and 1/2 diced avocado. Season with salt and pepper.