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
- In medium bowl place half the black beans. Mash with a fork until smooth.
- 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.
- 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.
- Lightly coat both sides of tortillas with vegetable spray. Place 6 tortillas onto a baking sheet.
- Bake at 350 degrees F/175 degrees C until tortillas are soft and pliable, 2-4 minutes.
- Place 1/3 cup of vegetable mixture down the center of each tortilla. Tightly roll each tortilla around filling.
- 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.
- Bake at 450 degrees F/230 degrees C for 10 minutes. Uncover.
- Bake 3-5 minutes or until cheese is melted.
- Serve with remaining enchilada sauce and lime wedges.