Mushroom and Black Bean Tortilla Casserole

Ingredients

• 2 teaspoons extra-virgin olive oil
• ¾ pound cremini or button mushrooms, trimmed and quartered
• 1 garlic clove, minced
• ¼ teaspoon cayenne pepper
• Coarse salt and ground pepper
• 1 ½ cups reserved cooked black beans from Spicy Black Bean Soup , or 1 can (15.5 ounces) black beans, rinsed and drained
• 8 corn tortillas, warmed and halved
• 2 cups salsa
• 1 ¼ cups shredded Monterey Jack cheese (4 ounces)

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