Enchiladas With Mushrooms, Beans, And Cheese Recipe

Name: Enchiladas With Mushrooms, Beans, And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons EVOO; 1 onion large, chopped; 1 poblano pepper seeded and chopped; 8 ounces cremini mushrooms quartered or sliced if large; 1 teaspoon ground cumin; 15 1/2 ounces low sodium black beans rinsed; 8 ounces monterey jack or mild cheddar, grated, about 2 c; kosher salt; 14 ounces enchilada sauce red chili, about 1 1/2 c; 8 corn tortillas warmed; fresh cilantro for serving

Servings: persons

3 tablespoons EVOO
1 onion large, chopped
1 poblano pepper seeded and chopped
8 ounces cremini mushrooms quartered or sliced if large
1 teaspoon ground cumin
15 1/2 ounces low sodium black beans rinsed
8 ounces monterey jack or mild cheddar, grated, about 2 c
kosher salt
14 ounces enchilada sauce red chili, about 1 1/2 c
8 corn tortillas warmed
fresh cilantro for serving

1
Heat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5-7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4-6 minutes. Remove from heat. Add the beans, 4 oz of cheese, and 1/4 tsp each salt and pepper.
2
Spread 1/2 cup enchilada sauce in the bottom of 9x13 baking dish. Ross up the filling in the tortillas, dividing evenly, and place seam side down in the dish.
3
Top with the remaining enchilada sauce and the remaining 4 oz of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14-16 minutes. Serve topped with cilantro.

580

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 3 tablespoons EVOO, 1 onion large, chopped, 1 poblano pepper seeded and chopped, 8 ounces cremini mushrooms quartered or sliced if large, and more.

Yes, Enchiladas With Mushrooms, Beans, And Cheese falls under the Soups & Stews 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.

Enchiladas With Mushrooms, Beans, And Cheese

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