Enchiladas with mushrooms, beans and cheese

INGREDIENTS

3 tablespoons olive oil

1 large onion, chopped

1 poblano pepper, seeded and chopped

8 ounces cremini mushrooms, quartered or sliced if large

1 teaspoon ground cumin

1 15.5-ounce can low-sodium black beans, rinsed

8 ounces Monterey Jack or mild Cheddar, grated (about 2 cups)

kosher salt and black pepper

1 14-ounce can red chili enchilada sauce (about 1½ cups)

8 corn tortillas, warmed

fresh cilantro leaves, for serving

DIRECTIONS

Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 ounces of the cheese, and ¼ teaspoon each salt and pepper.

Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly (about ⅓ cup per tortilla), and place seam-side down in the dish.

Top with the remaining enchilada sauce and the remaining 4 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro.

Recipe Cred: Real Simple

Advertisements