makes four servings
1 tablespoon olive oil
1 pkg sliced portobello mushrooms, chopped
1 yellow onion, chopped
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
coarse salt
freshly ground pepper
1 can (15.5 ounces) no-salt-added black beans, rinsed and drained
8 corn tortillas, warmed and halved
2 cups salsa
1 cup shredded mozzarella cheese
small bunch cilantro leaves, rinsed and patted dry
Greek yogurt [optional]
avocado, sliced [optional]
1. Preheat the oven to 400 degrees.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add in the chopped onions and mushrooms and saute until softened and browned, about 5-7 minutes. Stir constantly.
4. Add in the chopped garlic and cayenne pepper. Stir to combine. Season to taste with salt and pepper.
5. Stir in the black beans and cook until warmed, about 2-3 minutes.
6. Warm the tortillas by placing them on a microwave-safe plate, covering with a moistened paper towel, and nuking in the microwave for about one minute.
7. Put the tortillas in a pile and cut in half.
8. Pour a small amount of salsa in the bottom of a 2-quart casserole dish. Place five tortilla halves along the bottom of the dish. Top with half of the black bean mixture, about 1/2 C salsa, and sprinkle with mozzarella cheese.
9. Repeat the layering with tortilla halves, the rest of the black bean mixture, salsa, and cheese.
10. Complete the layering with the remaining tortilla halves, salsa, and cheese.
11. Cover with aluminum foil and bake for 10 minutes.
12. Remove the foil and cook for another 10 minutes, or until the cheese is bubbling and lightly browned.
13. Top casserole with fresh cilantro leaves and cut into slices to serve.
14. Garnish each serving with Greek yogurt, avocado slices, or other items as desired.