8 ounces cremini mushrooms, quartered or sliced if large
1 teaspoon ground cumin
1 15.5-ounce can low-sodium black beans, rinsed
8 ounces Monterey Jack or mild Cheddar, grated (about 2 cups)
kosher salt and black pepper
1 14-ounce can red chili enchilada sauce (about 1½ cups)
8 corn tortillas, warmed
fresh cilantro leaves, for serving
Fat 32g (sat 12g)
How to Make It
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.
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