Black Bean and Mushroom Enchiladas

February 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…

  1. 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.
  2. Stir in the oregano, chili powder and cumin and cook until fragrant.
  3. Stir in the tomatoes with their juices, the tomato sauce and the diced green chiles. Heat through.
  4. Using a blender, puree the enchilada sauce. Season with salt and pepper as desired.
  5. Preheat oven to 350 degrees and lightly spray a 9×13 baking dish with nonstick cooking spray.
  6. 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.
  7. Add the broccoli and cook until just starting to soften. Stir in the mashed and whole black beans. Remove from heat.
  8. Stir in the feta cheese and about a 1/4 cup of the enchilada sauce.
  9. Microwave the tortillas (out of their packaging) for about 30 seconds, until warm and pliable.
  10. 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.
  11. Repeat until you have used up all of the filling; this should yield about 12 tortilla rolls.
  12. Pour the remainder of the enchilada sauce on top and spread evenly.
  13. Sprinkle with the shredded cheese and baked on heated through and bubbly, about 20-30 minutes!


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