Spinach, Mushroom and Black Bean Enchiladas

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Recipes

Spinach, Mushroom and Black Bean Enchiladas
Serving Size:6|Prep Time:30minutes|Cook Time:50minutes
Spinach, Mushroom and Black Bean Enchiladas

Ingredients

Filling
  • 2 teaspoons olive oil
  • 1 cup yellow onion chopped
  • 2 teaspoons garlic minced
  • 6 ounces fresh mushrooms chopped, about 2 cups
  • 2 cups cooked fresh, or thawed frozen spinach squeezed dry
  • 1 cup fresh cilantro leaves chopped
  • 1 cup canned black beans drained and rinsed
  • 4 ounces Cotija or Feta cheese crumbled
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 gluten-free corn tortillas
  • 1/3 cup grated Monterey Jack or cheddar cheese
Sauce
  • 3 tablespoons neutral oil
  • 1/2 onion diced
  • 4 cloves garlic minced
  • 6 mild dried chiles (Ancho, Guajillo, New Mexico) stemmed (remove seeds for milder sauce)
  • 2 spicy dried chiles (Chipotle, Habanero, Arbol) stemmed (remove seeds for milder sauce)
  • 3 cups low sodium vegetable broth
  • 1/4 cup tomato paste
  • 1 teaspoon cumin ground
  • 1 teaspoon smoked paprika ground
  • 1 teaspoon dried oregano
  • 1/4 teaspoon kosher salt

Directions

Print Recipe
Filling
  1. Heat oil in a large sauté pan over medium-high heat.
  2. Add onion and garlic and cook for 2-3 minutes until translucent. Add mushrooms and cook until any liquid from the mushrooms has evaporated.
  3. Remove from heat and add spinach, cilantro, beans, Cotija/feta cheese, salt and pepper.
  4. Set aside to cool to room temperature.
Sauce
  1. Heat oil in a medium sauce pan over medium heat. Add onion and garlic, sauté until translucent.
  2. Add chiles and sauté for one more minute. Add vegetable broth and bring to a boil. Reduce to a simmer and cover. Allow to simmer for 15 minutes or until chilies are softened.
  3. Uncover and add tomato paste, cumin, paprika, oregano and salt. Simmer for another 5 minutes and then remove from heat.
  4. Blend with an immersion blender or in a regular blender until smooth. Adjust seasonings to taste.
Assembly
  1. Heat oven to 350°F.
  2. Place ½ cup enchilada sauce in bottom of a 9x12-inch baking dish.
  3. Place 1/3 cup of filling into each tortilla and roll closed. Place seam side down in the prepared baking dish.
  4. Pour remaining sauce over the enchiladas, be sure to cover all of the tortillas. Top with 1/3 cup of grated cheese.
  5. Bake for 30 minutes or until the cheese is melted and the sauce is bubbly.

Chef's Narrative

Enchiladas are a great one-dish meal that are good the day of and even better the next. A versatile dish that can be filled with a variety of meats and vegetables, our version packs a great flavor punch with lots of spinach and a sauce of many chiles.

Recipe Substitutions

Using smoked chiles such as Chipotle add a smoky flavor to the sauce. You can also sub a canned Enchilada Sauce as a time saver. For a meat version, reduce the spinach to 1 cup and substitute cooked, shredded chicken, beef or pork.
Nutrition Facts:
Total Calories Per Serving: 400, Total Fat: 8g, Saturated: 5g, Trans Fat: 0g, Sodium: 720mg, Potassium: 510mg, Carbohydrate: 48g, Dietary Fiber: 8g, Protein: 13g
Allergens:
Milk

Directions

Print Recipe
Filling
  1. Heat oil in a large sauté pan over medium-high heat.
  2. Add onion and garlic and cook for 2-3 minutes until translucent. Add mushrooms and cook until any liquid from the mushrooms has evaporated.
  3. Remove from heat and add spinach, cilantro, beans, Cotija/feta cheese, salt and pepper.
  4. Set aside to cool to room temperature.
Sauce
  1. Heat oil in a medium sauce pan over medium heat. Add onion and garlic, sauté until translucent.
  2. Add chiles and sauté for one more minute. Add vegetable broth and bring to a boil. Reduce to a simmer and cover. Allow to simmer for 15 minutes or until chilies are softened.
  3. Uncover and add tomato paste, cumin, paprika, oregano and salt. Simmer for another 5 minutes and then remove from heat.
  4. Blend with an immersion blender or in a regular blender until smooth. Adjust seasonings to taste.
Assembly
  1. Heat oven to 350°F.
  2. Place ½ cup enchilada sauce in bottom of a 9x12-inch baking dish.
  3. Place 1/3 cup of filling into each tortilla and roll closed. Place seam side down in the prepared baking dish.
  4. Pour remaining sauce over the enchiladas, be sure to cover all of the tortillas. Top with 1/3 cup of grated cheese.
  5. Bake for 30 minutes or until the cheese is melted and the sauce is bubbly.

Chef's Narrative

Enchiladas are a great one-dish meal that are good the day of and even better the next. A versatile dish that can be filled with a variety of meats and vegetables, our version packs a great flavor punch with lots of spinach and a sauce of many chiles.

Recipe Substitutions

Using smoked chiles such as Chipotle add a smoky flavor to the sauce. You can also sub a canned Enchilada Sauce as a time saver. For a meat version, reduce the spinach to 1 cup and substitute cooked, shredded chicken, beef or pork.
Nutrition Facts:
Total Calories Per Serving: 400, Total Fat: 8g, Saturated: 5g, Trans Fat: 0g, Sodium: 720mg, Potassium: 510mg, Carbohydrate: 48g, Dietary Fiber: 8g, Protein: 13g
Allergens:
Milk

Ingredients

Filling
  • 2 teaspoons olive oil
  • 1 cup yellow onion chopped
  • 2 teaspoons garlic minced
  • 6 ounces fresh mushrooms chopped, about 2 cups
  • 2 cups cooked fresh, or thawed frozen spinach squeezed dry
  • 1 cup fresh cilantro leaves chopped
  • 1 cup canned black beans drained and rinsed
  • 4 ounces Cotija or Feta cheese crumbled
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 gluten-free corn tortillas
  • 1/3 cup grated Monterey Jack or cheddar cheese
Sauce
  • 3 tablespoons neutral oil
  • 1/2 onion diced
  • 4 cloves garlic minced
  • 6 mild dried chiles (Ancho, Guajillo, New Mexico) stemmed (remove seeds for milder sauce)
  • 2 spicy dried chiles (Chipotle, Habanero, Arbol) stemmed (remove seeds for milder sauce)
  • 3 cups low sodium vegetable broth
  • 1/4 cup tomato paste
  • 1 teaspoon cumin ground
  • 1 teaspoon smoked paprika ground
  • 1 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
 

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