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Mushroom, Black Bean, and Cheese Enchiladas

You won't miss the meat in these easy vegetarian enchiladas stuffed with umami mushrooms, hearty black beans, and gooey cheese. I include an easy, homemade red enchilada sauce recipe, but you can always use store-bought sauce to save time.

Prep Time
30 mins
Cook Time
30 mins
Soaking Time
45 mins
Total Time
2 hrs
Servings: 14 enchiladas
Calories: 143 kcal
Course: Main Course
Cuisine: Mexican , Tex-Mex

Ingredients

Enchilada Sauce:
  • 1 ancho chile
  • 3 guajillo or dried California chiles
  • 1 ½ cups hot water
  • 1 clove garlic
  • ½ teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 1 tablespoon very finely minced white onion
Filling:
  • 1 tablespoon vegetable oil
  • 8 ounces sliced cremini mushrooms (halve them first if they are large)
  • 1 large onion thinly sliced
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • kosher salt
  • 7 ounces shredded Mexican-style cheese or a combination of Jack and cheddar
  • 14 corn tortillas

Instructions

    Cup of Yum
  1. For the enchilada sauce: Heat a large cast-iron skillet over high heat. Remove the stems from the chiles, cut a slit up one side of each, and remove the seeds. Open up flat. One at a time, press the opened chiles flat onto the hot skillet until blistered and light brown. Turn and repeat, being careful not to burn.
  2. Place the chiles in a small, deep bowl and add 1 cup of the hot water. Soak the chiles for 45 minutes, occasionally pressing them down into the water. Place the chiles and soaking liquid in a blender. Add the garlic and salt and run the blender on high speed for 2 to 3 minutes, until very smooth.
  3. In a saucepan, heat the oil over medium heat. Add the onion and cook and stir until soft. Add the chiles. It will splatter, so have a lid or splatter screen ready. Fry the sauce for 7 minutes, stirring occasionally. Rinse the blender with the remaining ½ cup of hot water, add it to the salsa, and simmer for 10 minutes. If desired, strain through a food mill or coarse sieve. I like the salsa to be thick enough to cling, but you may thin with more water if desired.
  4. For the enchiladas: Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and onions and saute until softened and mushrooms are lightly golden. Add the black beans, cumin, coriander, and season to taste with salt. Saute for a few more minutes until beans are heated through to allow flavors to meld. Remove from the heat and cool completely. When cooled, mix in 3 ounces of the shredded cheese and set aside.
  5. Preheat oven to 400°F and lightly grease a large baking dish. Gently warm tortillas so they are soft and pliable (I like to put them on a plate, cover with a damp paper towel, and microwave for about 10 to 15 seconds). Fill each corn tortilla with about ⅓ cup filling, rolling the tortilla carefully but tightly to encase filling. Set seam side down in the prepared baking dish. Repeat with remaining tortillas and filling. Spoon sauce over the enchiladas and top with the remaining 4 ounces shredded cheese.
  6. Bake 15 to 20 minutes, or until cheese is bubbly and edges are crusty. Serve immediately.

Notes

  • Enchilada sauce adapted from Salsas and Moles

Nutrition Information

Serving 1enchilada Calories 143kcal (7%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Cholesterol 5mg (2%) Sodium 226mg (9%) Potassium 355mg (10%) Fiber 4g (16%) Sugar 2g (4%)

Nutrition Facts

Serving: 14enchiladas

Amount Per Serving

Calories 143

% Daily Value*

Serving 1enchilada
Calories 143kcal 7%
Carbohydrates 20g 7%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Cholesterol 5mg 2%
Sodium 226mg 9%
Potassium 355mg 8%
Fiber 4g 16%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.