Mushroom Veggie Enchiladas

Featuring our Chili Cookoff Champignon seasoning

Plate of enchiladas on table with various bottles in the background

4 servings | Total Time: 40 minutes

  • For the enchilada sauce:

    • 1/4 cup olive oil
    • 1/3 cup flour
    • 1 tsp chili powder
    • 2 Tbsp Mushroom Street Farms “Chili Cookoff Champignon” spice blend
    • 1 tsp salt
    • 2-3 cups vegetable stock
    • Pinch of sugar
    • 1 cup tomato sauce
  • For the enchiladas:

    • 1 red onion, finely chopped
    • 3 garlic cloves, minced
    • 1 yellow pepper, diced
    • 2 red 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 “Chili Cookoff Champignon” spice blend
    • 8 tortillas
    • 2 cups grated cheese (combination of cheddar and mozzarella)
  • Step 1

    Preheat the oven to 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 “Chili Cookoff Champignon” 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 “Chili Cookoff Champignon” 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.

Per serving, based on 4 servings

  • Calories: Approximately 650
  • Total Fat: 34g
  • Saturated Fat: 10g
  • Trans Fat: 0g
  • Cholesterol: 30mg
  • Sodium: 1300mg
  • Total Carbohydrates: 70g
  • Dietary Fiber: 11g
  • Sugars: 10g
  • Protein: 21g