Mushroom and Black Bean Tortilla Casserole

A little over five years ago I had a dishwasher. And not just any dishwasher. I know that there is some disagreement over husbands giving wives appliances as gifts, but that dishwasher was a beauty. My husband found it at the local REstore (Reduce, Reuse, Recycle), and immediately bought it for Christmas. At the time we were remodeling our house, had little money, and this dishwasher was more than a deal. It was a Fisher & Paykel stainless steel, two drawer glory. I can't help it. Here she is:
Fisher & Paykel : DD24DCX6 Semi-Integrated Double DishDrawer - Stainless Steel with LCD Display

Now you know what I'm talking about.

We got it cheap, replaced a part, and were off and running. Yes! Running the dishwasher. Our evenings were completely changed. Suddenly, "buzzing up" the kitchen after dinner meant we really could whip things into shape in ten minutes. And it was quiet. And it washed the dishes. Sadly, shortly after we moved onto our last boat and rented out our house, the Fisher & Paykel gave up the ghost. An exact diagnosis was never reached, but I suspect it missed me too much to go on. Sometimes, the feeling is mutual.

But instead of carting myself off to the appliance recycling center, I continue the hunt for meals that use a minimum of dishes, and hence require a minimum of washing up. Because now, I wash the dishes, and I don't want very many. This recipe tastes good, and is conservative in dish use. Win!

Mushroom and Black Bean Tortilla Casserole

You will need...

2 tsp extra-virgin olive oil
3/4 lb. cremini or button mushrooms, trimmed and quartered (I just used standard white/brown mushrooms)
1 garlic clove, minced
1/4 tsp cayenne pepper
coarse salt and ground pepper
reserved cooked black beans, or 1 can (15.5 oz) black beans, rinsed and drained (Why I don't use canned beans)
8 corn tortillas, warmed and halved (I warmed mine in a cast iron skillet, no oil, one at a time)
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (I think I used at least two cups...)

What to do...

1) If you have an oven, preheat to 400 degrees. If you don't have an oven, you will use your Dutch Oven, so move on to step two.

2) In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned ~7 mins. Add garlic and cayenne; season with salt and pepper.

3) Add black beans and stir to combine. Cook until beans are warmed through, 2 mins. Remove from heat.

4) If using Oven, arrange 5 tortilla halves in a 2 quart baking dish. No oven, arrange 5 tortilla halves in a lightly oiled Dutch Oven. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with 1/3 the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa and cheese. Top with remaining tortilla halves, salsa, and cheese.

5) If using Oven, cover with foil and bake until center is hot and cheese melts, ~10 mins. Uncover and bake until cheese is bubbling, ~5 mins. If using Dutch Oven, cover with lid and heat over very-low heat until center is hot and cheese melts.

6) Yum!