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Black Bean and Mushroom Enchiladas Recipe

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This recipe for Black Bean and Mushroom Enchiladas, by , is from Alka and Sachin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Anu & Manmohan Khandelwal

Category:
Category:

Ingredients:  
Ingredients:  
6 corn or flour tortillas


Filling:

1 can black beans (or refried beans)
2 cups mushroom sliced
1 cup (mix of cheddar and mozzarella cheese shredded)
1 jalapeno chopped

Enchilada Sauce:

1 can crushed tomatoes
3 tbsp tablespoons oil
3 tbsp all-purpose flour
1 tsp chili powder
1 tsp dried oregano
1 tsp cumin powder
1 tsp sugar
1 tsp salt
tsp ground black pepper
1 cup water


Topping:

1 cup (mix of of cheddar and mozzarella cheese shredded)

Directions:
Directions:
1. Enchilada Sauce (You can also use a store bought enchilada sauce instead):

Puree the tomatoes in a blender.

Heat sauce pan over medium heat. Add the oil and all-purpose flour and stir well for 1-2 minutes or until flour is light golden brown.

Add the tomato puree, oregano, salt, sugar, black pepper, red chili powder, and cumin powder. Mix it well removing any lumps. Add 1 cup of water and boil over medium heat about 2-3 minutes.

Keep it aside.


2. Filling for tortillas:

Heat 1 tbsp oil in a sauce pan over medium heat. Add the mushrooms and beans. Stir and Cook until most of the moisture has evaporated. Set aside.


3. Prep the tortillas:

Heat a sauce pan over low-medium heat.
Lightly drizzle oil on both sides tortillas and cook them slightly on the sauce pan one by one and on both sides.
Set aside.

4. Arrange the enchiladas:

Preheat the oven to 425 .
Spread about 2 tbsp of the enchilada sauce in the baking dish.

Spread 1 tsp of enchilada sauce on tortillas, add 1 tbsp of vegetable mix and some cheese mix, roll the tortillas tightly and arrange it in the baking dish.
Spread the remaining enchilada sauce in the tortillas in the baking dish.
Sprinkle the remaining cheese on the top.

Bake for about 20 minutes or until the cheese starts sizzling.

Serve enchiladas hot with side of lettuce and chopped tomatoes.

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
~ 1 hr 20 mins.
Personal Notes:
Personal Notes:
Vegetarian enchiladas with mushroom and black beans is a favorite in my home. You may improvise with other fillings of veggies that you like. You may also substitute the home-made enchilada sauce with store bought enchilada sauce.

Enjoy it with your favorite wine or the classic margarita: equal parts tequila, orange liqueur and lime served over ice in a salt-rimmed glass .............

 

 

 

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