Mushroom & Black Bean Tortilla Casserole

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  • 2 teaspoons extra virgin olive oil
  • 3/4 pound mushrooms, quartered
  • 1 garlic clove, minced
  • 1/4 teaspoon cayenne pepper
  • 1 can (15.50z) black beans (rinsed and drained)
  • 8 corn tortillas, warmed and halved
  • 2 cups salsa
  • 1 1/4 cups shredded Monterey Jack Cheese (or whatever cheese you have)
  1. Preheat oven to 400 degrees. Place corn tortillas on a baking sheet in the oven for a few minutes to warm up. In a large skillet, heat oil over medium-high heat. Add mushrooms, and cook, stirring often, until browned. (approx. 7 mins). Add garlic and cayenne. Season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through (approach. 2 mins) Remove from heat.
  2. Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and  1/2 cup salsa, sprinkle with half the cheese. Repeat with another layer of tortillas halves, bean mixtures, salsa and cheese. Top off with last layer of just tortillas, salsa, cheese.
  3. Cover with foil and bake until centre is hot and cheese melts (approx. 10 mins). Uncover and bake until cheese is bubbling. (approx. 5 mins).

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