This has been one of my favorite dishes to whip up ever since my friend introduced me to her tomatillo enchilada sauce. This version that I’ve created is tasty and easy for any weekday meal. Normally, you would see enchilada’s stuffed with either shredded chicken or beef, but not these! This recipe is mixed with mushrooms, black beans and a variety other flavorful plant-based ingredients. Be sure to show up to your next taco Tuesday in style with these enchiladas.
Yields 8 enchiladas
8 flour tortillas
2 cups Vitacost black beans
1/2 cup corn
1/2 jalapeño, de-seeded and chopped
1/2 cup onion, chopped
1 (8 oz.) shitakii mushroom, chopped
1/2 cup salsa
1-2 Tbsp. vegetable broth, for sautéing
1 tsp. fresh cilantro
1 tsp. fresh parsley
2 cloves garlic
1 tsp. ground cumin
1/2 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. ground black pepper
6 vine tomatoes + 1-1/2 cup filtered water
3 Tbsp. chili powder
1 cup vegetable broth
2 tsp. ground cumin
1 Tbsp. garlic, minced
1/2 tsp. onion powder
1/4 tsp. Vitacost Himalayan Fine Pink Salt
2 Tbsp. flour
- In a medium sauce pan on medium-high heat, add the tomatoes and 1-1/2 cup of filter water and cover half way with a lid.
- Cook for 15-20 minutes and pour into a blender, mixing until smooth.
- Return back to stove and reduce until you have 2 cups of sauce. Add all of the remaining ingredients and stir until well combined.
- Set aside until you are ready to pour over the enchiladas.
- In a frying pan on medium heat, add onions and some vegetable broth for an oil-free approach. Use vegetable broth as needed to avoid sticking. Cook for 2-3 minutes.
- Add the mushrooms and jalapeño next and sauté for additional 1-2 minutes. Then add in the salsa, seasonings and herbs, black beans, and corn. Mix until all has warmed through. Remove from heat.
- Preheat oven to 375 degrees F.
- Take your tortilla and scoop some of the mixture on to the center. Fold the sides in and flip the top over and roll. Place into a casserole dish and repeat until mixture is gone. Top with enchilada sauce.
- Bake for 20-25 minutes or until bubbling.
- Serve with guacamole and salsa, or toppings of choice.
Chef’s tip: If you would like to make these a bit spicier, add some extra jalapeño into the enchilada sauce.