Rating: 3.5 stars
57 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 7
Chris Morocco

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Credit: Christopher Testani

Recipe Summary

hands-on:
30 mins
additional:
20 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

610 calories; fat 32g; cholesterol 50mg; sodium 840mg; protein 26g; carbohydrates 56g; sugars 3g; fiber 10g; iron 3mg; calcium 530mg.
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