Entree, Vegetarian, Mexican
These Wild Mushroom and Cheese Enchiladas will make your mouth water with their cheesy, tender flavor. The savory vegetarian enchiladas are made of red enchilada sauce and mushrooms with just enough spice for that extra zing!
14-ounce jar red enchilada sauce
1 tablespoon olive oil
Small white onion (about 1 cup), diced
3 cups cremini or Baby Bella mushrooms, diced
3 cloves garlic, minced
1/2 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon smoked paprika
1 can black beans, drained and rinsed
4 oz can mild green chiles
1/2 cup jarred salsa
(8) 8″ flour tortillas (or corn tortillas, if you prefer)
3/4 cup shredded Mexican blend cheese
For serving: avocado, sour cream and chopped cilantro.
PRODUCTS TO USE:
Preheat oven to 400 degrees F.
Pour ½ cup enchilada sauce into Hestan Provisions OvenBond Rectangular Baker and spread it out with a spoon into a thin layer to cover the bottom.
Heat olive oil over medium heat in a Hestan Nanobond 12.5” Skillet. Add the diced onion, mushrooms, and garlic to the skillet. Cook the vegetables, stirring occasionally, for 5-10 minutes until soft.
Stir in the chili powder, cumin, smoked paprika, and a pinch of salt and pepper and cook for another minute.
Remove from heat, add the black beans, corn, green chiles, and salsa. Stir it all together to combine.
Spoon about one cup of the mushroom filling into the middle of a tortilla. Fold in the sides to wrap it up, overlapping the sides over each other.
Place the wrapped fajita folded side down into the prepared Hestan Provisions OvenBond Rectangular Baker.
Repeat for a total of 8 times to fit 8 enchiladas into the dish.
Pour the remainder of the enchilada sauce over the filled tortillas and spread it out with a spoon so each one is covered with the sauce.
Top with the shredded cheese.
Bake in the oven for 20-23 minutes, until cheese is melted and the enchilada sauce is hot and bubbling up on the sides.
Serve the enchiladas and add your favorite toppings.