WHAT A GREAT DISH TO TAKE TO A POTLUCK. ENJPY DAN

BLACK BEAN TORTILLA CASSEROLE WITH MUSHROOMS AND OLIVES


Serves4-6 by CHEF DAN:



INGREDIENTS:



2 tablespoons olive oil

3/4- pound button mushrooms, trimmed and quarter or 1/2- package sliced mushrooms

2 garlic cloves, minced

1/2 teaspoon smoked paprika

1/2 teaspoon red pepper flakes

Sea salt and fresh ground black pepper

1 can (15.5 ounce) black beans, rinsed and drained

1 cup black olives, sliced

8 corn tortillas, warmed and halved

2 cups PACE salsa

1-1/2 cups mozzarella cheese



DIRECTIONS:



1. PRE-HEAT OVEN TO 4OO DEGREES.

2. In a skillet heat oil over medium-high heat.

3. Add mushrooms and cook, stirring often, until browned, about 6-8 minutes.

4. Add garlic, smoked paprika, red pepper flakes, and salt and pepper to taste.

5. Add black beans and stir to combine.

6. Cook to warm through, about 3-5 minutes.

7. Remove from heat.

8. Arrange 5 tortillas halves in a 2 quart baking dish.

9. Top with half the bean mixture and 1/2- cup salsa.

10. Then sprinkle with one-third of the cheese.

11. Repeat with another layer, tortillas, bean mixture, salsa, and cheese.

12. Top with remaining tortilla halves, salsa, and cheese.

13. Cover with foil, and bake until the cheese in the middle melts, about 10-12 minutes.

14. Uncover and bake until is bubbling, about 5 minutes.



ENJOY DAN: saukairl