Black Bean Enchilada Recipe
Delicious vegetarian enchilada recipe with a mix of beans, mushrooms, and sweet corn. Nice and crunchy from the outside and with flavorful filling from the inside and topped with Homemade Enchilada Sauce and melted cheese.
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INGREDIENTS
For the Filling
- ½ from whole red onion, diced
- ½ cup canned sweet corn
- 1 cup cheese, cheddar or monterey
- 3-4 cup canned black beans, drained
- Salt & pepper to taste
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 8 pcs baby champignon or small mushrooms of choice, diced
- Vegetable oil for cooking, I use grapeseed oil
Enchiladas
- 1 ½ cups Enchilada Sauce + 2 tbsp
- 8 corn or your favorite gluten free tortillas 8’’, warmed in the oven prior
INSTRUCTIONS
- Prep. Preheat oven to 400 F.
- Grease casserole (9 x 13) with oil.
- Cook. In a medium pan over medium heat, warm 2-3 tablespoons of vegetable oil and cook onion for a minute. Add in mushrooms, spices and cook until mushrooms are golden brown. Cover with a lid and set aside.
- In a medium bowl mix black beans, sweet corn, onion and mushroom mix, salt and pepper, cheese (¼ cup), and 2 tablespoons of Enchilada Sauce.
- Roll. Take one tortilla (warmed) and add 1 heaping tablespoon of the filling in the middle of the tortilla, roll it together, and set aside on a plate (seam side down).
- Bake. Pour ¼ cup of Enchilada Sauce in the casserole and tilt slightly to make sure that the bottom of the dish is covered with sauce. Fill the dish with rolled tortillas, brush them with vegetable oil and pour the sauce on top. Bake for 20 minutes.
VIDEO
NOTES
- Warmed tortillas (Oven) - Corn tortillas (or any tortillas) are more flexible and easier to roll if heated first. Wrap them in foil and bake in a 350°F oven for 10 minutes.
- Warmed tortillas (Pan) - Flash fry Tortillas: In a deeper skillet or saucepan, heat up some vegetable oil. Add enough oil so it will cover the tortilla entirely once you dip them in.
- Fun colors - Try different combinations of tortillas like corn, wheat, naturally colored tortillas with spinach/sun-dried tomatoes/beetroot/carrots/poblano peppers/curry/turmeric.
- Another option is to dip each tortilla into Enchilada sauce before adding the filling. Depending on the sauce, enchiladas may taste extra hot. I like to control the amount of heat in my enchiladas, hence why I always add the sauce on top only (or use more mild sauce and add more).
- Sauce - pour the sauce over enchiladas either just in the middle or all over the baking dish if you like more saucy enchiladas! Plus top with cheese all over, yummy!
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