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Plate of Enchiladas smothered in sauce and garnished with cilantro with limes in the background

Mushroom Veggie Enchiladas

  • Serves 4

  • 45 minutes

Ingredients

  • 1/4 cup olive oil
  • 1/3 cup flour
  • 1 tsp chili powder
  • 2 TBSP Mushroom Street Farms "Fungi Fiesta" spice blend
  • 1 tsp salt
  • 2 - 3 cups vegetable stock
  • 1 cup tomato sauce
  • Pinch of sugar
  • 1 red onion, finely chopped
  • 3 garlic cloves, minced
  • 2 red bell peppers, diced
  • 1/2 lb Mushroom Street Farms King Blue Oyster mushrooms, chopped
  • 1 cup frozen corn
  • 14 oz can black beans, drained
  • 2 tsp dried oregano
  • 2 TBSP Mushroom Street Farms "Fungi Fiesta" spice blend
  • 8 tortillas
  • 2 cups grated cheese (combination of cheddar and mozzarella)
  • Avocado, sliced
  • Fresh cilantro
  • Lime wedges
  • Cotija cheese

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.