Mushroom Enchiladas
Mushroom Enchiladas
Who says you need meat to enjoy enchiladas? These mushroom enchiladas are packed with flavor and will satisfy even the biggest meat-lovers. Let’s get cooking! Ingredients:
1 pound cremini or portobello mushrooms, sliced
1 onion, chopped2 cloves garlic, minced1 tablespoon chili powder1 teaspoon cumin1/2 teaspoon oregano1/4 teaspoon salt1/4 teaspoon black pepper1 (15 ounce) can black beans, rinsed and drained1 (15 ounce) can corn, drained1 (10 ounce) can green chiles, diced1 cup enchilada sauce12 corn tortillas1 cup shredded Mexican cheese blend Instructions:
1. Preheat your oven to 375 degrees F (190 degrees C).
2. Sauté the mushrooms, onion, and garlic in a large skillet over medium heat until the mushrooms are softened and the onion is translucent.
3. Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the black beans, corn, and green chiles to the skillet and stir to combine.
5. Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish.
6. Warm the tortillas according to package directions.
7. Fill each tortilla with about 1/4 cup of the mushroom mixture and roll up tightly.
8. Place the enchiladas seam-down in the prepared baking dish.
9. Pour the remaining enchilada sauce over the enchiladas.
10. Sprinkle with cheese.
11. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
12. Let cool for a few minutes before serving.
Serve with your favorite toppings, such as sour cream, avocado, and cilantro.Enjoy!Tips:
For a spicier dish, use a medium or hot enchilada sauce.You can substitute other types of mushrooms, such as shiitake or oyster mushrooms.To make these enchiladas vegetarian, use a vegan cheese substitute.Would you like to add another recipe? Related posts of “Mushroom Enchiladas”
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