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To be fair, I’m not picky about it having to be authentic or tastes-exactly-like-the-random-taco-I-bought-off-a-cart-in-southern-California. Just give me some fresh guacamole and good tortilla chips and I’m happy. :)
And thus I present my version of black bean, tortilla casserole. When you’re just not in the mood to make fajitas but still have an itch that only peppers, black beans, and cheese can satisfy, this’ll do the trick, I promise!
Black Bean, Tortilla Casserole
Loosely adapted from this recipe from Martha Stewart
Prep time – 15 minutes
Cook time – 15 minutes
1 large onion, chopped
1 large green pepper, chopped
4 oz mushroom, chopped
2 tbsp vegetable oil and more as needed
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp crushed red pepper
2 oz cream cheese
1/2 cup salsa
2 15oz can black beans
6 large flour tortillas (or if you are making this gluten-free, enough corn tortillas to cover a 9×13 in pan in 3 layers)
10 oz mexican cheese blend
serving suggestion – guacamole, tortilla chips, and lettuce
1) In a large skillet over medium heat, combine the oil, onions, green pepper, and mushrooms. Season with chili powder, garlic powder, cumin, crushed red pepper, salt, and pepper. Saute until softened.
2) In a medium sauce pan, combine black beans, salsa, and cream cheese. Heat over medium heat until beans warmed.
3) Preheat oven to 400 degrees.
4) In a 9×13 in pan, layer in 2 tortillas. Cover tortillas with half the pepper mixture and half the black beans. Sprinkle 1/3 of the cheese over beans. Put in another layer of tortillas and repeat layering – peppers, beans, cheese. Put a final layer of tortillas on top and sprinkle with remaining 1/3 of cheese.
5) Bake in preheated oven for 15 minutes or until cheese on top is slightly browned.
6) Cut as you would a lasagna and serve with guacamole, tortilla chips, and lettuce.