“Inverted Nachos Casserole” of Beer Braised Black Beans and Mushrooms is an easy and delicious Mexican-inspired, vegetarian casserole that the entire family will love.
I am so behind in sharing recipes, guys! We’ve had our spring time change, which means more nice photography opportunities for dinner, and, well, at the risk of sounding immodest I just have not had many duds lately. So the recipes are piling up!
This one almost does not deserve the title recipe. It is that simple–and whatever sounds good to you can probably be thrown into it. This is the second of the casseroles I made for the teachers for the conference nights at the kids’ school. I made it the day before–but you could also make it weeks ahead, although in that case I recommend freezing it without the tortilla chip and cheese topping and adding those halfway through the baking (also give yourself a lot more time for the baking–I am always caught off guard by how long it takes to bake frozen and then thawed casseroles).
This casserole was a huge hit with the whole family. It was Alex who named it, insisting it tasted like really yummy nachos. I have to say, this made me pretty happy since I can think of more than one child who would be grossed out at the idea of mushrooms on their nachos, but that thought never even crossed my kids’ minds. I think maybe dessert is the only thing they would not want mushrooms on. As a matter of fact, this gives me some ideas for mincing some mushrooms and trying them in a ground beef chili nacho preparation… Hmm…..
Check out that Michigan Maize napkin! I want to give a shout-out to my Michigan Wolverines, who are on their way to the Sweet 16! I love March Madness and I love this time of year. I cannot think of any great way to tie this casserole in to college basketball, but there you have it. GO BLUE!!!
- 2 T vegetable oil
- 2 medium onions chopped
- 6 cloves garlic minced
- 16 oz sliced crimini mushrooms
- 1/2 t Mexican oregano
- 2 t ground cumin
- 1 t ancho chile powder
- 2 sweet bell peppers chopped
- 1 12-oz bottle lager beer divided
- 2 cups cooked black beans
- 2 cups cooked kidney beans
- 2-3 oz monterey jack cheese shredded
- 2-3 oz cheddar cheese shredded, divided
- several large handfuls of crumbled tortilla chips
- sour cream and salsa for serving
Heat the oil over medium high heat in a large skillet. When hot, add the onions with a pinch of salt. Cook, stirring occasionally, for 10 minutes.
Add the garlic and cook another 2 minutes.
Add the mushrooms in batches so that they brown instead of steam. Add a pinch of salt with each batch. If at any point the mushrooms or onions start to stick or scorch, splash some beer (a tablespoon or two) into the pan.
Let the mushrooms cook about 3-5 minutes per batch, scooting each batch out of the way when you add the next batch (leave it all in the pan).
Preheat the oven to 350 F.
Add the chopped bell peppers and the oregano, cumin and ancho chile powder. Stir and let cook for 1 minute.
Add the rest of the bottle of beer, along with all of the beans. Stir it all together and bring to a boil. Add a pinch or two more of salt.
Reduce the heat to simmer briskly for 7 minutes.
Lightly grease a 9X13 casserole dish.
Scrape the onion-bean-mushroom mixture into the casserole pan.
Sprinkle with all of the Monterey Jack cheese and about half of the cheddar cheese. Spread crumbled tortilla chips over the casserole. Sprinkle the remaining cheddar cheese evenly over the tortilla chips.
Bake at 350 F until the cheese is melted and the casserole is bubbling under the tortilla chips. I baked after placing the casserole in the refrigerator overnight, so mine took closer to an hour, but if you start with hot ingredients, it will take about 20-30 minutes.
Let the casserole rest for 5-10 minutes before serving with sour cream and salsa.