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.
Servings: 12
Calories: 227kcal
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