You know those days when you just feel like eating something ‘junky’, but your inner policeman keeps throwing guilt missiles your way? Well bring on Martha Stewart’s Mushroom and Black Bean Tortilla Casserole– satisfying on so many levels! #fakeaway #nachos #plantprotein #casserole #couchpotato #meatymushrooms #MarthaStewart #treat

Mushroom and Black Bean Tortilla Casserole

Serves 4



2tsp extra-virgin olive oil

340g Portabellini or Button mushrooms, trimmed and quartered

1 garlic clove, minced

¼tsp cayenne pepper

coarse salt and ground pepper

1x400g can black beans, rinsed and drained

8 corn tortillas, warmed and halved

2 cups good store-bought salsa

1¼ cups shredded Gouda

1 Preheat oven to 200°C. 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. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.

2 Arrange 5 tortilla halves in a 2 litre baking dish. Top with half the bean mixture and ½ 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.

3 Cover with foil and bake until centre is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.