Smoky Chipotle Mushroom Enchiladas

Discover our unique take on enchiladas with a smoky chipotle twist and meaty mushrooms, perfect for those seeking a hearty vegetarian meal. These enchiladas offer a rich, complex flavor profile and are a great addition to any dinner table.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

10 small corn tortillas

2 tbsp olive oil

1 cup diced onions

2 cloves garlic, minced

3 cups sliced portobello mushrooms

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chipotle powder

1/2 tsp salt

1/2 tsp black pepper

1/2 cup canned black beans, drained

1 cup shredded Mexican blend cheese

2 cups red enchilada sauce

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

1/4 cup sour cream (optional)

Instructions

1. Preheat oven to 375°F (190°C).

2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until soft.

3. Add mushrooms, cumin, smoked paprika, chipotle powder, salt, and black pepper. Cook until mushrooms are browned and tender.

4. Stir in black beans and cook for an additional 2 minutes.

5. Warm the corn tortillas in a microwave for 20 seconds to make them pliable.

6. Spread a small amount of enchilada sauce over the bottom of a baking dish.

7. Fill each tortilla with the mushroom mixture and a small amount of cheese, roll up and place seam-side down in the dish.

8. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.

9. Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until cheese is bubbly.

10. Garnish with cilantro and serve with lime wedges and sour cream if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a microwave or covered in an oven at 300°F until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.