Mushroom Veggie Enchiladas

Preheat the oven to 390°F.

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.

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).

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.

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.

Place a few spoonfuls of the filling onto each tortilla and roll it up. Place the enchiladas into a casserole dish.

Spoon the enchilada sauce over the tortillas, ensuring they are completely covered.

Sprinkle the grated cheese over the top of the enchiladas.

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.

Remove from the oven and allow to rest for 5 minutes before serving.

Serve the enchiladas with sliced avocado, fresh cilantro, cotija cheese, and lime wedges.