Recipe: Mushroom Swiss Tortilla Bake (using black beans and enchilada sauce)

MUSHROOM SWISS TORTILLA BAKE

1 pound mushrooms, sliced
1 cup chopped green onions
1/4 cup butter
1 (19 ounces) can enchilada sauce
1 (15 ounces) can black beans, not drained
12 corn tortillas
1 pound Swiss cheese, grated
Sour cream (for serving)
Salsa (for serving)

Saute mushrooms and onions in butter until limp.

Blend enchilada sauce and black beans in blender until smooth. Pour a little sauce in a 9x13-inch pan. Place 6 tortillas in bottom of pan. Spread half of mushroom and onion mixture in pan over tortillas. Pour half of remaining sauce in pan, then sprinkle half of cheese over top. Repeat layers with remaining ingredients.

Bake 40 minutes at 350 degrees F, or until bubbly. Serve with a dollop of sour cream and salsa.

Makes 8 servings
Source: 101 Things to do With a Tortilla by Stephanie Ashcraft and Donna Kelly