https://youtube.com/watch?v=Zs1iJRfTB8I%3Frel%3D0%22+allowfullscreen%3E%3C

Mushroom & Vegetable Enchilada

Servings: 4 |

https://youtube.com/watch?v=Zs1iJRfTB8I%3Frel%3D0%22+allowfullscreen%3E%3C

Mushroom & Vegetable Enchilada

Servings: 4

Mushroom & Vegetable Enchilada

Servings: 4

Ingredients

Ingredients

  • 1 can (19 oz/540 mL) black beans, rinsed, drained
  • 1 Tbsp (15 mL) canola oil
  • 1 onion, chopped
  • 1 red pepper, seeded, chopped
  • 1/2 lb (250 g) fresh white OR crimini mushrooms, chopped
  • 2 cloves garlic, minced
  • 2 cups (500 mL) enchilada sauce
  • 1 cup (250 mL) crumbled Feta cheese
  • 1/4 cup (50 mL) chopped fresh cilantro
  • 1 can (3.5 oz/114 mL) diced green chilies
  • Salt and freshly ground pepper
  • 10 (6-inch/15 cm) corn tortillas
  • 1 cup (250 mL) grated Cheddar cheese
  • Lime wedges for serving

Method

  1. In medium bowl place half the black beans. Mash with a fork until smooth.
  2. In fry pan heat oil over medium high heat. Add onion and red pepper. Cook 5 – 7 minutes or until softened. Stir in mushrooms. Cook 3 – 5 minutes. Stir in garlic. Cook until fragrant about 30 seconds. Stir in mashed beans and remaining whole beans.
  3. Transfer mixture to large bowl. Stir in 1/2 cup enchilada sauce, Feta cheese, cilantro and green chilies. Season with salt and pepper to taste. Cover to keep warm.
  4. Lightly coat both sides of tortillas with vegetable spray. Place 6 tortillas onto a baking sheet.
  5. Bake at 350 degrees F/175 degrees C until tortillas are soft and pliable, 2-4 minutes.
  6. Place 1/3 cup of vegetable mixture down the center of each tortilla. Tightly roll each tortilla around filling.
  7. Place in 9 x 13-inch (22 cm x 33 cm) baking dish. Pour 1 cup enchilada sauce over the enchiladas, spreading evenly. Sprinkle Cheddar cheese down the centre. Cover.
  8. Bake at 450 degrees F/230 degrees C for 10 minutes. Uncover.
  9. Bake 3-5 minutes or until cheese is melted.
  10. Serve with remaining enchilada sauce and lime wedges.