Mushroom and Black Bean Enchilada Casserole
Author: Alea
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 8
- 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
- Heat oil in a skillet. Add mushrooms, onion, and peppers. cook until the onions are translucent. Remove from heat.
- Add beans, corn, and ½ cup enchilada sauce.
- Use a pizza cutter to cut the tortillas in fourths.
- Spread 2 tablespoons enchilada sauce on the bottom of the casserole dish.
- Layer ⅓ of the tortillas pieces on the bottom of the casserole dish.
- Spread half of the mushroom-bean mixture over the tortillas.
- Repeat the tortilla and mushroom-bean mixtures.
- Place the remaining tortilla pieces over the mushroom-bean mixture.
- Spread ½ cup of enchilada sauce over the tortillas.
- Sprinkle cheese over the enchilada sauce.
- Bake at 400 degrees for 20 minutes.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=11879
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