Food & Cooking Recipes Main Dish Recipes Casserole Recipes Mushroom and Black Bean Tortilla Casserole 3.8 (285) This Tex-Mex-inspired bake is a weeknight winner. Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 4 Jump to recipe Our meatless mushroom and black bean tortilla casserole is a Tex-Mex take on lasagna that will be a hit with vegetarians and meat-eaters alike. You'll only need about 15 minutes to prepare the filling, a hearty and flavorful combination of mushrooms, black beans, and garlic. From there, you'll layer it with store-bought salsa, corn tortillas, and shredded cheese, then pop the whole thing in the oven until it's hot throughout and the cheese is melty and bubbling. You can switch up the vegetables, beans, and cheese to suit your liking or use up what you have on hand (see the variations below the recipe for ideas). This easy, weeknight-friendly dish is bound to make it into your regular rotation. 37 Vegetarian Casserole Recipes, From Cozy Side Dishes to Pasta Bakes Credit: Brie Goldman Ingredients for Mushroom Black Bean Casserole This easy tortilla bake comes together with only a few inexpensive ingredients, including: Mushrooms: You can use either white button or cremini mushrooms for this recipe. Cooking them long enough to draw out the moisture keeps the casserole from becoming watering while also helping to develop some delicious browning. Black beans: A can of black beans adds filling protein to this meatless bake. Opt for reduced-sodium beans if you're looking to cut back on salt, or try this recipe with a can of seasoned beans for even more flavor. Just be sure to rinse and thoroughly drain them to remove excess liquid. Garlic: A minced garlic clove boosts the flavor in the filling. Garlic lovers can double the amount or, if you're looking to vary your alliums, try sautéing a small diced chopped onion along with the mushrooms. Tortillas: Sturdy corn tortillas hold up well between the layers of filling, salsa, and cheese while also keeping this recipe gluten free. Warming them up before layering helps to make them extra pliable. Salsa: When it comes to the salsa for this casserole, use whatever type and heat level you prefer. A straight-forward tomato salsa will work great, as would a tomatillo-dominant salsa verde. For a deeper flavor, try a roasted tomato option or opt for a habanero-spiked salsa if you've got spice lovers at the table. Cheese: Monterey jack cheese melts beautifully and lends a mild creaminess to this bake. You'll divide the amount into thirds, saving the last portion for sprinkling over the top. If you'd prefer to brown it until its golden and crispy, turn on the broiler for a minute after baking. Two Ways to Clean Mushrooms Depending on the condition of your mushrooms, you can choose one of two ways to clean them: Wipe them: If they're not too dirty, simply take a damp paper towel and wipe off each one to remove any grit. Rinse them: For dirtier mushrooms, give them a quick rinse under cool water or swish them around briefly in a bowl of water, just be careful not to soak them. Remove them as quickly as possibly and dry them well using a kitchen towel. Directions Credit: Brie Goldman Preheat oven; cook mushrooms: Preheat oven to 400°F. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Credit: Brie Goldman Add black beans and warm through: Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat. Credit: Brie Goldman Assemble dish: Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese. Credit: Brie Goldman Credit: Brie Goldman Credit: Brie Goldman Cover and bake: Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes. Credit: Brie Goldman How to Store and Reheat Mushroom Black Bean Casserole You can refrigerate leftover tortilla casserole in an airtight container for up to four days or freeze it for up to three months. Reheating Reheat leftover casserole in a 350 degree Fahrenheit oven until hot throughout and cheese is melted, about 20 minutes. Thaw frozen casserole in the refrigerator overnight before reheating for best results. Variations Vary the veg: Try swapping in a block of crumbled and browned tofu for the mushrooms, or mix some frozen, thawed, and well drained spinach or corn into the filling. Swap the beans: You can use pinto beans instead of black beans, or swap in a can of seasoned black beans for even more flavor.Switch up the salsa: Try replacing a more conventional tomato-based salsa with a salsa verde, made with green tomatillos instead. For spicier palates, opt for a hotter salsa or increase the amount of cayenne in the filling.Change up the cheese: Instead of Monterey jack cheese, you can use Colby jack, pepper jack, or a seasoned taco blend. For a slightly richer dish, feel free to increase the cheese to 6 ounces instead. 5 More Bean-Centric Vegetarian Recipes: Broccoli-and-Chickpea Parmesan Weeknight Vegetarian Chili Cannellini-Bean and Greens Stew Vegetarian Gumbo Cuban Black-Bean Stew With Rice Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.