Mushrooms and creamy black beans spiced with cumin and oregano create the filling for this vegetarian enchilada casserole. Pepper Jack adds nice flavor, but you can substitute regular Monterey Jack cheese if you don't want the heat.
Ingredients:
1 (15 ounce) can no-salt-added black beans, rinsed
½ cup low-sodium vegetable broth
2 tablespoons extra-virgin olive oil
½ medium onion, chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon salt
8 ounces sliced button mushrooms
8 (6 inch) corn tortillas
1 cup red enchilada sauce, divided
½ cup shredded pepper jack cheese
1 avocado, sliced
¼ cup cilantro, chopped
Directions:
Preheat oven to 350℉.
Place 1 can of beans and ½ cup broth in a blender or food processor; blend until thick and saucy, about 10 seconds.
Heat 2 tablespoons oil in a medium pan over medium heat; add ½ medium onion, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon paprika and ¼ teaspoon salt; cook, stirring frequently, for 3 minutes. Add 8 ounces mushrooms; cook, stirring frequently, until the mushrooms begin to release their liquid, about 2 minutes. Add the pureed beans and simmer, stirring frequently, until thickened slightly, about 5 minutes.
Place tortillas on a microwave-safe plate. Microwave on High until the tortillas are pliable, about 1 minute.
Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch casserole dish. Add about 1/3 cup black bean filling to each tortilla; roll and assemble, seam-side down, tightly in the casserole dish.
Pour the remaining 3/4 cup enchilada sauce over the enchiladas, spooning the sauce onto the tortillas so they're completely covered. Top with ½ cup cheese. Cover with foil and bake until melted and bubbly, 25 to 30 minutes. Serve with avocado and ¼ cup chopped cilantro.
