Mushroom and Black Bean Enchilada Casserole
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tablespoon olive oil
  • 8 oz. white button mushrooms, diced
  • 1 cup diced onions
  • ½ cup diced peppers
  • 1 can or 1¾ cups cooked black beans
  • 1 can or 1¾ cups frozen corn
  • 1 cup + 2 tablespoons enchilada sauce, divided
  • 15 - 18 corn tortillas
  • 1 -2 cups Mexican cheese
Directions
  1. Heat oil in a skillet. Add mushrooms, onion, and peppers. cook until the onions are translucent. Remove from heat.
  2. Add beans, corn, and ½ cup enchilada sauce.
  3. Use a pizza cutter to cut the tortillas in fourths.
  4. Spread 2 tablespoons enchilada sauce on the bottom of the casserole dish.
  5. Layer ⅓ of the tortillas pieces on the bottom of the casserole dish.
  6. Spread half of the mushroom-bean mixture over the tortillas.
  7. Repeat the tortilla and mushroom-bean mixtures.
  8. Place the remaining tortilla pieces over the mushroom-bean mixture.
  9. Spread ½ cup of enchilada sauce over the tortillas.
  10. Sprinkle cheese over the enchilada sauce.
  11. Bake at 400 degrees for 20 minutes.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/mushroom-and-black-bean-enchilada-casserole/