Tortilla Casserole With Simple Black Bean Salsa | Oregonian Recipes

Ingredients

• 1 tablespoon vegetable oil
• 1 cup sliced fresh mushrooms
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 tablespoon chili powder
• 1 red bell pepper, diced
• 1 cup cooked sweet potato, peeled and shredded (see note)
• 1 bay leaf
• 1 28-ounce can diced or crushed tomatoes, with juices
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 6 ounces crumbled queso fresco or cotija cheese (1 1/2 cups)
• 6 ounces shredded Mexican-blend cheese (or mixture of Monterey jack and cheddar; 1 1/2 cups)
• 3 ounces (3/4 cup) shredded cheddar cheese
• 12 corn tortillas
• 12 sprigs fresh cilantro, chopped
• Simple Black Bean Salsa (see accompanying recipe)
• 1 cup nonfat plain yogurt