Ingredients
These veggie-packed enchiladas burst with flavor from King Blue Oyster mushrooms and our special "Fungi Fiesta" blend. Smothered in homemade sauce and melty cheese, they're a colorful fiesta on a plate.
Preparation
Step 1
Preheat the oven to 200°C/390°F.
Step 2
To make the enchilada sauce, heat the oil in a pot and whisk in the flour. Cook for 2 minutes, stirring constantly, then add the chili powder, Mushroom Street Farms “Fungi Fiesta” spice blend, salt, and tomato sauce.
Step 3
Gradually whisk in the stock until the sauce is smooth. Simmer for a few minutes until the sauce thickens and the flour is cooked out. Season with salt and a pinch of sugar (optional).
Step 4
To make the filling, sauté the onion, garlic, peppers, and mushrooms in a large frying pan until the vegetables are cooked and starting to caramelize.
Step 5
Add the frozen corn, drained beans, dried oregano, and Mushroom Street Farms “Fungi Fiesta” spice blend to the pan. Sauté for another 5-7 minutes, stirring occasionally.
Step 6
Place a few spoonfuls of the filling onto each tortilla and roll it up. Place the enchiladas into a casserole dish.
Step 7
Spoon the enchilada sauce over the tortillas, ensuring they are completely covered.
Step 8
Sprinkle the grated cheese over the top of the enchiladas.
Step 9
Place the casserole dish in the oven and bake for 15-20 minutes, or until the cheese is melted and the enchiladas are hot and bubbling.
Step 10
Remove from the oven and allow to rest for 5 minutes before serving.
Step 11
Serve the enchiladas with sliced avocado, fresh cilantro, cotija cheese, and lime wedges.
