Mushrooms and creamy black beans spiced with cumin and oregano create the filling for this vegetarian enchilada casserole. Pepper Jack adds nice flavor, but you can substitute regular Monterey Jack cheese if you don’t want the heat.
Black Bean & Mushroom Enchilada Casserole
Ingredients
-
1
15 ounce can black beans, rinsed -
½
cup
vegetable broth -
2
tablespoons
extra-virgin olive oil -
½
medium onion
chopped -
1
teaspoon
ground cumin -
½
teaspoon
dried oregano -
½
teaspoon
smoked paprika -
¼
teaspoon
salt -
8
ounces
sliced button mushrooms -
8
6 inch corn tortillas -
1
cup
red enchilada sauce
divided -
½
cup
shredded pepper Jack cheese -
1
avocado
sliced -
¼
cup
cilantro
chopped
Instructions
-
Preheat oven to 350℉.
-
Place beans and broth in a blender or food processor; blend until thick and saucy, about 10 seconds.
-
Heat oil in a medium pan over medium heat; add onion, cumin, oregano, paprika and salt; cook, stirring frequently, for 3 minutes. Add mushrooms; cook, stirring frequently, until the mushrooms begin to release their liquid, about 2 minutes. Add the pureed beans and simmer, stirring frequently, until thickened slightly, about 5 minutes.
-
Place tortillas on a microwave-safe plate. Microwave on High until the tortillas are pliable, about 1 minute.
-
Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch casserole dish. Add about 1/3 cup black bean filling to each tortilla; roll and assemble, seam-side down, tightly in the casserole dish.
-
Pour the remaining 3/4 cup enchilada sauce over the enchiladas, spooning the sauce onto the tortillas so they’re completely covered. Top with cheese. Cover with foil and bake until melted and bubbly, 25 to 30 minutes. Serve with avocado and cilantro.
You can find more details about this recipe at eatingwell.com.
