Mushroom and Black Bean Tortilla Casserole
Ingredients
- 2 teaspoons extra-virgin olive oil
- ¾ pound cremini or button mushrooms, trimmed and quartered
- 1 garlic clove, minced
- ¼ teaspoon cayenne pepper
- Coarse salt and ground pepper
- 1 ½ cups reserved cooked black beans from Spicy Black Bean Soup , or 1 can (15.5 ounces) black beans, rinsed and drained
- 8 corn tortillas, warmed and halved
- 2 cups salsa
- 1 ¼ cups shredded Monterey Jack cheese (4 ounces)
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