Creamy Black Bean, Mushroom, and Zucchini Enchiladas Recipe

Name: Creamy Black Bean, Mushroom, and Zucchini Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil or nonstick cooking spray, for oiling the baking pan; 1 tablespoon olive oil; 1 teaspoon finely minced garlic; 1 pound sliced mushrooms, any kind (about 5 cups); Kosher or coarse salt and freshly ground black pepper, to taste; 1 medium-size zucchini, sliced lengthwise and thinly sliced into half moons; 1 can (15.5 ounces) black beans, rinsed and drained; 3 ounces cream cheese (about 1/3 cup); 3 ounces goat cheese (about 1/3 cup); 1 teaspoon dried oregano; 1 can (4 ounces) chopped green chiles; 12 flour tortillas (6 inches in diameter), warmed; 1 can (10 ounces) enchilada sauce

Servings: persons

Oil or nonstick cooking spray, for oiling the baking pan
1 tablespoon olive oil
1 teaspoon finely minced garlic
1 pound sliced mushrooms, any kind (about 5 cups)
Kosher or coarse salt and freshly ground black pepper, to taste
1 medium-size zucchini, sliced lengthwise and thinly sliced into half moons
1 can (15.5 ounces) black beans, rinsed and drained
3 ounces cream cheese (about 1/3 cup)
3 ounces goat cheese (about 1/3 cup)
1 teaspoon dried oregano
1 can (4 ounces) chopped green chiles
12 flour tortillas (6 inches in diameter), warmed
1 can (10 ounces) enchilada sauce

1
Preheat the oven to 375F.
2
Lightly oil a 9 by 13-inch baking pan or spray it with nonstick cooking spray.
3
Heat the olive oil in a large skillet over medium-high heat.
4
Add the garlic and mushrooms, season with salt and pepper, and saute until the mushrooms start to turn golden brown, about 8 minutes.
5
Add the zucchini and saute until tender, 5 minutes more.
6
Stir in the beans, cream cheese, goat cheese, and oregano and cook until the cheeses are melted and blended into the mixture, about 3 minutes.
7
Stir in the chiles and remove the pan from the heat.
8
You can continue with Step 4 or see the Fork in the Road (see Notes) to make the enchiladas for meat-eaters.
9
Measure out 1/3 cup of the mixture, place it along the edge of one of the tortillas, and roll it up.
10
Place it in the prepared pan seam side down.
11
Repeat with the rest of the tortillas, using up all the filling.
12
Line up the enchiladas snugly and place the last few perpendicular to the row of enchiladas once the row is full.
13
Pour the enchilada sauce evenly over the enchiladas.
14
Bake until the tops start to brown, about 25 minutes.
15
Serve hot.

1450

kcal

Calories

Fat

258

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Oil or nonstick cooking spray, for oiling the baking pan, 1 tablespoon olive oil, 1 teaspoon finely minced garlic, 1 pound sliced mushrooms, any kind (about 5 cups), and more.

Yes, Creamy Black Bean, Mushroom, and Zucchini Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Black Bean, Mushroom, and Zucchini Enchiladas

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