Mushroom and Black Bean Tortilla Casserole

I made this vegetarian recipe tonight and it was pretty good.
I got the recipe from Everday Food Magazine!!

2 teaspoons extra-virgin olive oil
3/4 lb cremini or button mushrooms trimmed and quartered (I sliced them)
(I added onion)
1 garlic clove minced
1/4 teaspoon cayenne pepper
salt and
black beans (1 can rinsed and drained)
8 corn tortillas warmed and halved (I heated them on the gas flame from the stove)
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (I used half mexican cheese blend and half cheddar/jack mix))

1. Preheat oven to 400 degrees. Heat oil over medium-high heat in a large skillet. Add mushrooms (I put in onions too) and cook, stirring often until browned, about seven minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, two minutes. Remove from heat.

2. Arrange tortilla halves in a 2-quart baking dish. (I oiled first with more olive oil.) Top with half the bean mixture, 1/2 cup salsa then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa and cheese. Top with remaining tortilla halves, salsa and cheese. Cover with foil and bake until center is hot and cheese melts, ten minutes. Uncover and bake until cheese is bubbling, five minutes.