Vegetable and Black Bean Tortilla Casserole

Today was definitely a Monday. Busy from the moment I woke up (after about 4 hours of sleep) until I got home. I needed some comfort food. This casserole has a little spicy kick.

1 tablespoon extra virgin olive oil
1 medium onion, chopped
4 ounces mushrooms, chopped
2 garlic cloves, minced
1 teaspoon cayenne pepper
2 medium tomatoes, chopped
1 cup shredded cheese
1 can black beans, drained and rinsed
1/4 cup cilantro
1 1/2 cups spinach, chopped
Corn tortillas
1/2 cup enchilada sauce

Preheat the oven to 400 degrees. Spray a baking dish with non-stick cooking spray.

Heat a large saute pan over medium heat. Add the olive oil, onions, and garlic. Add the cayenne pepper. Saute until onions are soft, lowering heat as needed to prevent browning. Add the spinach and cook for another few minutes until wilted. Remove from heat.

Place tortillas on in one layer in the baking dish. Top with black beans, tomatoes, onion mixture, cheese, and cilantro. Top with another layer of tortillas. Continue layering, ending with cheese.

Pour the enchilada sauce over the top. Bake for 20 minutes, or until bubbly.