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Mushroom and Black Bean Tortilla Casserole

www.marthastewart.com
  • 30 minutes
  • Serves 4

INGREDIENTS

2 tsp

extra-virgin olive oil

3/4 lb

cremini or button mushrooms, trimmed and quartered

1

garlic clove, minced

1/4 tsp

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)