Mushroom and Black Bean Enchiladas

Are you tired of the same old enchilada recipes and looking for a new twist on a classic dish? Look no further than these Mushroom and Black Bean Enchiladas! Packed with flavor and a hearty filling, these enchiladas are sure to become a new favorite in your meal rotation. In this post, we will walk you through the step-by-step process of making these delicious enchiladas, including a list of ingredients, instructions for assembly, and tips for serving. So grab your apron and get ready to impress your family and friends with this mouthwatering recipe!

Mushroom and Black Bean Enchiladas


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 can black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 can enchilada sauce
  • 8 small flour tortillas
  • 1 cup shredded cheese
  • Fresh cilantro, for garnish


  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the onion and garlic, and cook until softened.
  4. Add the mushrooms and cook until they release their juices.
  5. Stir in the black beans, cumin, chili powder, salt, and pepper.
  6. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  7. Place a spoonful of the mushroom and black bean mixture in the center of a tortilla.
  8. Roll up the tortilla and place it seam side down in the baking dish.
  9. Repeat with the remaining tortillas and filling.
  10. Pour the remaining enchilada sauce over the top of the enchiladas.
  11. Sprinkle the shredded cheese on top.
  12. Cover the dish with foil and bake for 20 minutes.
  13. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  14. Garnish with fresh cilantro before serving.

Serving Suggestions:

These mushroom and black bean enchiladas are delicious on their own, but you can also serve them with a side of Mexican rice, guacamole, and sour cream for a complete meal. They are perfect for a weeknight dinner or for entertaining guests.


If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.


Feel free to customize these enchiladas to suit your taste preferences. You can add diced bell peppers, corn, or jalapeños to the filling for an extra kick of flavor. You can also use corn tortillas instead of flour tortillas for a gluten-free option.


These mushroom and black bean enchiladas are a tasty and satisfying vegetarian dish that is sure to please even the pickiest eaters. With simple ingredients and easy preparation, they are perfect for a quick and delicious weeknight dinner. Give them a try and enjoy a flavorful Mexican-inspired meal!