Enchiladas With Mushrooms, Beans, and Cheese

enchiladas-mushroom-bean-cheese
Photo by Christopher Testani
Enchiladas With Mushrooms, Beans, and Cheese 3.4 29 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 610 calories
    • Fat 32 g (sat 12g)
    • Cholesterol 50 mg
    • Sodium 840 mg
    • Protein 26 g
    • Carbohydrate 56 g
    • Sugar 3 g
    • Fiber 10 g
    • Iron 3 mg
    • Calcium 530 mg

Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 ounces of the cheese, and ¼ teaspoon each salt and pepper.

Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly (about ⅓ cup per tortilla), and place seam-side down in the dish.

Top with the remaining enchilada sauce and the remaining 4 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro.

Ingredients

  1. Check 3 tablespoons olive oil
  2. Check 1 large onion, chopped
  3. Check 1 poblano pepper, seeded and chopped
  4. Check 8 ounces cremini mushrooms, quartered or sliced if large
  5. Check 1 teaspoon ground cumin
  6. Check 1 15.5-ounce can low-sodium black beans, rinsed
  7. Check 8 ounces Monterey Jack or mild Cheddar, grated (about 2 cups)
  8. Check kosher salt and black pepper
  9. Check 1 14-ounce can red chili enchilada sauce (about 1½ cups)
  10. Check 8 corn tortillas, warmed
  11. Check fresh cilantro leaves, for serving

Directions

  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 ounces of the cheese, and ¼ teaspoon each salt and pepper.
  2. Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly (about ⅓ cup per tortilla), and place seam-side down in the dish.
  3. Top with the remaining enchilada sauce and the remaining 4 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro.