
4 servings | Total Time: 40 minutes
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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
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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)
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Step 1
Preheat the oven to 390°F.
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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.
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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).
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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.
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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.
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Step 6
Place a few spoonfuls of the filling onto each tortilla and roll it up. Place the enchiladas into a casserole dish.
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Step 7
Spoon the enchilada sauce over the tortillas, ensuring they are completely covered.
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Step 8
Sprinkle the grated cheese over the top of the enchiladas.
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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.
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Step 10
Remove from the oven and allow to rest for 5 minutes before serving.
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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