Black Bean & Mushroom Enchiladas
(makes 8 enchiladas)
- 8 tortillas of your choice (I went with corn)
- 1 cup shredded light Mexican cheese
- 1 1/2 cups of enchilada sauce of your choice (I used Trader Joe's)
- 1 (15 oz) can of black beans, strained and rinsed
- 1 cup of portobello mushrooms, finely chopped
- 1/2 yellow onion, chopped
- 2 cloves of garlic, minced
- 1 jalapeno (1/2 de-seeded and finely chopped for the filling, and 1/2 sliced for the garnish)
- 1 tbsp olive oil
- Juice of 1 lime
- 1/2 tsp garlic powder
- A dash of cumin
- A dash of black pepper
- 1/4 cup cilantro, finely chopped (for the garnish)
- cooking spray
1. Preheat the oven to 350 degrees.
2. Place a large skillet on medium heat and add 1/2 tbsp of olive oil to the pan.
3. Once the oil heats up, add the onions and garlic and saute until they become fragrant.
4. Pour the additional 1/2 tbsp of olive oil to the pan and add in the black beans, mushrooms, and finely chopped jalapeno.
5. Add the lime juice, garlic powder, cumin, and black pepper to the mixture and stir.
6. Cover the pan for about 5 minutes (or until the beans and mushrooms begin to soften).
7. Then take a 9 x 13 baking dish and spray the bottom of it with cooking spray.
8. Microwave the tortillas on high for about 30 seconds (so they become easier to fold).
9. Lay the tortillas flat and fill with 1/4 cup of the bean and mushroom mixture in the center.
10. Fold the two sides over and place the filled tortilla seam side down in the baking dish.
11. Once all tortillas are in the baking dish, pour the enchilada sauce over top.
12. Add the Mexican cheese over the sauce, and finish the topping with the sliced jalapeno and cilantro.
13. Bake at 350 for 20 minutes. Serve, and enjoy!
Word to the wise - enchiladas are hard to photograph. These pictures don't do them justice, but they are delicious. I promise.