Mushroom and Black Bean Enchilada Casserole

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.

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5 from 3 votes

Mushroom and Black Bean Enchilada Casserole

This easy Mushroom and Black Bean Enchilada Casserole is a delicious meatless recipe with layers of tortillas, cheese, and enchilada sauce.

Course Main

Cuisine Mexican

Diet Vegetarian

Keyword mushroom and black bean enchilada casserole recipe, vegetarian enchilada casserole recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 227kcal

Author Alea

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

Calories: 227kcal | Carbohydrates: 32g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 507mg | Potassium: 258mg | Fiber: 5g | Sugar: 4g | Vitamin A: 399IU | Vitamin C: 6mg | Calcium: 167mg | Iron: 1mg

More Mushroom Recipes:

Stuffed Portabello Mushrooms

Spinach and Mushroom Quesadillas

Chicken, Artichoke, and Mushroom Pizza