Mexican food is one of my favorite types of food. As a vegetarian, I sometimes find it hard to incorporate Mexican dishes in my meals just because most of the dishes have some type of meat. I personally love enchiladas, but at most Mexican restaurants, enchiladas have a type of meat filling or consists of plain cheese.
One night, I wanted enchiladas for dinner and came up with my own version. I’m sure there are tons of vegetarian enchilada recipes that will have black (or pinto) beans, corn, onion, etc. but I wanted to share my take on it. After eating these, you won’t miss the meat at all!
(Yield: Serves 4-6)
Ingredients:
(For the filling)
1 (30 oz.) can green or red enchilada sauce
1 (15 oz.) can organic black beans, drained & rinsed
1 (15. oz.) can organic corn, drained & rinsed
1-2 cups white button mushrooms, chopped (stems removed)
1 medium red onion, chopped
1 (4 oz.) can mild Ortegas (or diced green chillies)
1 (4 oz.) can black olives
2 Tbs Olive Oil
1 handful Cilantro, minced
1 tsp. cumin
1 tsp. onion powder
1/2 tsp. cayenne pepper (more or less depending on how spicy you want it)
Tapatio or Cholula, optional
Salt & pepper
(For assembly)
1 package of 6-8 inch tortillas (corn or flour)
1 cup shredded mild cheddar cheese, optional
Cilantro (for garnish)
Directions:
Preheat oven to 350 degrees.
In medium sized pot, pour the enchilada sauce and set it on the lowest setting until you’re ready to start assembling the enchiladas. (I like the sauce to be warm but if you dont’ want to, then just skip this step.)
In a large skillet, add the oil and heat over medium-high heat until shimmering. Add the onion and mushroom until slightly softened, about 3-5 minutes. Next, add the black beans, corn, green chillies, olives, cumin, onion powder, cayenne, hot sauce (optional), salt and pepper to taste. Cook the mixture until warmed through, don’t overcook otherwise the beans will become mushy. Lastly, add the minced cilantro and slowly mix it into the filling. Remove mixture from heat.
To assemble the enchiladas, heat the tortillas over a griddle until pliable. This helps prevent the tortillas from cracking. Scoop about 2-3 Tbs of the filling into the tortilla and add cheese if desired. Tightly roll the tortilla place in the baking dish. Repeat process until your dish is full. Evenly pour the enchilada sauce all over the tortillas and add the 1 cup of cheese on top (if desired). Bake at 350 for 20 minutes (or until cheese is melted). Sprinkle cilantro for garnish and serve warm!
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