Black Bean and Mushroom EnchiladasFebruary 20, 2012
I posted a chicken enchilada recipe here back in 2009 that used store-bought enchilada sauce. In today’s vegetarian recipe, you get to make it yourself! It may look a bit spicy, but it is actually rather tame. I suggest making it as described and then taste testing to adjust if you want it hotter. It is also a cheap dinner full of black beans, mushrooms and broccoli. Try it and let me know what you think!
You will need:
- 4 T olive oil, divided
- 1 medium onion, chopped and divided
- 3 cloves of garlic, chopped
- 1/2 t oregano
- 2 t chili powder
- 2 t cumin
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1/2 c tomato sauce
- 1 can (4 oz) diced green chiles
- 8 oz baby bella mushrooms, roughly chopped
- 4 oz broccoli florets, chopped
- 2 cans (14.5 oz) black beans, rinsed and with one can mashed
- 1 c feta cheese, crumbled
- 12 corn tortillas
- 1 c shredded cheese (I used a Mexican blend)
Then you will…
- In a large sauce pan, heat 2 tablespoons of the olive oil over medium heat. Add 1/2 of the onion and saute about 5 minutes until tender.
- Stir in the oregano, chili powder and cumin and cook until fragrant.
- Stir in the tomatoes with their juices, the tomato sauce and the diced green chiles. Heat through.
- Using a blender, puree the enchilada sauce. Season with salt and pepper as desired.
- Preheat oven to 350 degrees and lightly spray a 9×13 baking dish with nonstick cooking spray.
- In a large skillet, heat the remaining olive oil over medium heat. Add the rest of the onion and the mushrooms. Cook until the juices from the mushrooms are cooked off.
- Add the broccoli and cook until just starting to soften. Stir in the mashed and whole black beans. Remove from heat.
- Stir in the feta cheese and about a 1/4 cup of the enchilada sauce.
- Microwave the tortillas (out of their packaging) for about 30 seconds, until warm and pliable.
- Spoon filling into the middle of a tortilla, roughly a scant 1/3 cup. Tightly roll the tortilla and place with the seam down in the baking dish.
- Repeat until you have used up all of the filling; this should yield about 12 tortilla rolls.
- Pour the remainder of the enchilada sauce on top and spread evenly.
- Sprinkle with the shredded cheese and baked on heated through and bubbly, about 20-30 minutes!