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)