Are you tired of the same old enchilada recipes and looking to spice things up in the kitchen? Look no further than these delicious Mushroom and Cheese Enchiladas! Packed with savory mushrooms, gooey cheese, and a flavorful sauce, these enchiladas are sure to become a new family favorite. In this blog post, we will walk you through the steps to create this mouthwatering dish, from preparing the filling to assembling and baking the enchiladas. Get ready to impress your loved ones with this tasty and satisfying meal!
Ingredients:
- 8 oz mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese
- 8 corn tortillas
- 1 can (15 oz) enchilada sauce
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and garlic, and cook until softened.
- Add the mushrooms, cumin, chili powder, paprika, salt, and pepper. Cook until the mushrooms are tender.
- Stir in the black beans and cook for another 2-3 minutes.
- Remove the skillet from heat and stir in half of the shredded cheese.
- Warm the corn tortillas in the microwave for 30 seconds to make them pliable.
- Divide the mushroom mixture evenly among the tortillas and roll them up.
- Place the rolled enchiladas in a baking dish, seam side down.
- Pour the enchilada sauce over the top and sprinkle with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and golden.
- Serve hot and enjoy your delicious mushroom and cheese enchiladas!