This mushroom and black bean enchilada casserole recipe is a quick, easy, meatless meal.
If you put sliced mushrooms in a salad, I will eat around them, and so will my kids. But dice the mushrooms up and add them to a dish and we will devour them every.single.time, which is a good thing! Despite all the time we spend outside, my oldest son and I have low levels of Vitamin D. In addition to a recommendation to take Vitamin D, my doctor gave me a list of natural sources of Vitamin D and mushrooms were, in my opinion, the most delicious option on the list.
Mushrooms also make a filling substitute for meat in recipes. Combine mushrooms with beans and you have a hearty meal that will even satisfy a teenage boy with a hollow leg.
I was really tempted after sauteeing the mushrooms with onions and peppers to just grab a fork and chow down, but I promised my family a vegetarian black bean enchilada casserole, so I exercised self-control. Then I added cooked beans, frozen corn, and homemade enchilada sauce to the mushroom mixture and layered it between tortilla pieces to create an enchilada casserole that was ready in under 30 minutes.
If you have someone in your family, like my daughter, who isn’t crazy about mushrooms, I suggest using white button mushrooms, because they are mild and take on the flavor of the other ingredients. After eating this casserole, my daughter said, “It’s fantabulous! And you can quote me on that”.
Mushroom slicing Tip:
Use an egg slicer to slice a mushroom. Then rotate the mushroom and slice again to dice the mushroom.
Mushroom and Black Bean Enchilada Casserole Recipe
Ingredients:
- 1 tablespoon olive oil
- 8 oz. white button mushrooms diced
- 1 cup diced onions yellow onion used
- 1/2 cup diced green peppers
- 1 3/4 cups cooked black beans or a 15.25 oz can drained and rinsed
- 1 3/4 cups frozen corn kept frozen
- 1 1/4 cups enchilada sauce, divided
- 21-24 corn tortillas (I used 7 whole per layer)
- 2 cups shredded Mexican cheese
- sour cream and chopped fresh cilantro for serving
Directions:
1. Preheat oven to 400 degrees.
2. Heat oil in a skillet. Add mushrooms, onion, and peppers. Cook until the onions are translucent. Remove from heat.
3. Add beans, corn, and 1 cup enchilada sauce to skillet. Stir to combine.
4. Use a pizza cutter to cut the tortillas in fourths.
5. Spread 1/2 cup enchilada sauce on the bottom of a 9×13 casserole dish.
6. Layer 1/3 of the tortilla pieces on the bottom of the casserole dish, overlapping slightly.
7. Spread half of the mushroom-bean mixture over the tortillas.
8. Sprinkle 3/4 cup of cheese over the mushroom mixture.
9. Repeat the tortilla layer, remaining mushroom-bean mixture, and 3/4 cup of cheese.
10. Place the remaining tortilla pieces over the mushroom-bean mixture.
11. Spread 1 cup of enchilada sauce over the tortillas.
12. Sprinkle the remaining cheese over the enchilada sauce.
13. Bake at 400 degrees for 20 minutes.
Serve topped with sour cream and chopped fresh cilantro if desired.
Printable Recipe for Mushroom and Black Bean Casserole
Mushroom and Black Bean Enchilada Casserole
Ingredients
- 1 tablespoon olive oil
- 8 oz. white button mushrooms diced
- 1 cup diced onions
- 1/2 cup diced peppers
- 1 can black beans
- 1 3/4 cups frozen corn
- 2 cups enchilada sauce divided
- 21 corn tortillas
- 2 cups Mexican cheese
Instructions
- Heat oil in a skillet. Add mushrooms, onion, and peppers. cook until the onions are translucent. Remove from heat.
- Add beans, corn, and 1/2 cup enchilada sauce. Stir to combine.
- Use a pizza cutter to cut the tortillas in fourths.
- Spread 1/2 cup enchilada sauce on the bottom of the casserole dish.
- Layer 1/3 of the tortilla pieces on the bottom of the casserole dish, overlapping slightly.
- Spread half of the mushroom-bean mixture over the tortillas.
- Sprinkle 3/4 cup of cheese over the mushroom mixture.
- Repeat the tortilla layer, remaining mushroom-bean mixture, and 3/4 cup of cheese.
- Place the remaining tortilla pieces over the mushroom-bean mixture.
- Spread 1 cup of enchilada sauce over the tortillas.
- Sprinkle the remaining cheese over the enchilada sauce.
- Bake at 400 degrees for 20 minutes.
Nutrition
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great week and enjoy your new Red Plate!
Come Back Soon,
Miz Helen
Lauryn says
This recipe looks delicious! I can’t wait to try it in one of our upcoming meal plans. Thanks for sharing on Motivation Monday!
Miz Helen says
This is a great Mushroom and Black Bean Enchilada Casserole. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
2Momma2 says
Looks sooo good! Pinning!
Ginny @ Vegan In The Freezer says
These look fantastic. I will trade out the cheese for a vegan one and I can’t wait to try it.
Julia says
This sounds delicious. I need to make some enchiladas!
Joy@Yesterfood says
Alea, these look fantastic! I LOVE mushrooms and black beans! PINNING! 🙂
Joy @ Yesterfood.blogspot.com
Stephanie P says
This can easily be made gluten-free, too! My family is very into black beans and corn anyway, so definitely going to add try this out. I plan to use my fave (cheap and gluten-free store-brand) enchilada sauce and Mission brand corn tortillas (which are GF and produced in a totally GF facility, besides being my fave even before going GF and one of the cheapest). ~ I will probably have to make a double batch of the mushroom mixture though, because we are crazy for mushrooms. 😉
Michelle says
Being a mushroom lover, this really appeals to me. Fantabulous for sure! Adding to my list of meatless meals.
mjskit says
What a great batch of enchiladas! I love the combination of black beans and mushrooms!
April @ The 21st Century Housewife says
I did not enjoy mushrooms when I was younger but now I love them. I often use them to replace meat in dishes as well. Your Mushroom and Black Bean Enchilada Casserole looks wonderful!
Swathi says
Delicious black bean enchilada casserole.