Do we call this a Mushroom Enchilada Casserole, or is it more of a Mushroom Enchilada Lasagna? It’s layered like a lasagna and baked in a big dish, but I’m leaning toward calling it a casserole. The layers of tortillas nestled between the cheesy mushroom and black bean mixture come together beautifully, melding into one big bowl of goodness. Either way, I’m obsessed and I’ll be eating this for the next few days.
Topped with sour cream, cilantro, and sliced jalapenos? Yes, please.
Want leftovers for breakfast the next day with scrambled eggs? Sign me up! My only regret is that I didn’t splurge on an avocado this week. That would have been an excellent topping.
Ingredients involved!
First, we sweat onions. What a weird thing to say about onions. Sweat.
Add the mushrooms in batches. Only cuz a pound of sliced onions will overcrowd the pan,
Garlic + green chiles get mixed into the mushrooms.
Followed by black beans. Let’s set aside and ASSEMBLE.
Layer a little bit of enchilada sauce on the bottom.
Follow with tortillas.
The mushroom mixture on top of that.
Cheese!!
Repeat twice for a total of three layers… putting enchilada sauce in between and on top.
The top layer will have less filling. That’s cool cuz…
There’s CHEESE.
BAKE!!!
Suggested toppings: hot sauce, sour cream, cilantro, sliced jalapenos.
Peep that little layer of crust.
A bowl for you.
A bowl for me.
I’m going to pack a portion in my freezer for safekeeping. Future me will be pleased.
Mushroom Enchilada Casserole
serves 6-8
- 1 medium onion, diced
- 1 Tablespoon olive oil
- 1 1lb. sliced mushrooms
- 2 cloves garlic, minced
- 1 4oz. can green chiles
- 1 14.5 can black beans, rinsed & drained
- 12 corn tortillas
- 3 cups red enchilada sauce
- 3 cups shredded cheddar cheese blend
- sour cream, for serving
- hot sauce, for serving
- cilantro, for serving
- sliced jalapenos, for serving
In a large skillet over medium-high heat, saute the onions in olive oil until translucent, about 4-5 minutes. Add the mushrooms (in batches) to the pan and cook until mushrooms are soft and tender, about 10-15 minutes. Stir the chiles and garlic and cook for another 2 minutes. Add the black beans to the pan and incorporate into the mushroom mixture. Set pan aside.
Preheat oven to 400F.
Line a 9×13 baking dish with a thin layer of enchilada sauce. Layer 4 tortillas followed by 1/3 of the mushroom black bean mixture and 1 cup of cheese blend. Top with 1 cup enchilada sauce. Add the next layer of 4 tortillas and repeat the process until you have a total of three layers. Place aluminum foil over the top and bake for 20 minutes. Remove the foil and bake for another 10, or until the cheese is bubbling. Serve with sour cream, cilantro, jalapenos and hot sauce if you like!
