Mushroom and Black Bean Enchiladas

Ingredients

• •8 medium flour tortillas (8-inch)
• •300 g cremini or white button mushrooms, sliced
• •1 can (540 ml) canned black beans, drained and rinsed
• •1 can (398 ml) canned red enchilada sauce
• •2 cups shredded Mexican blend or Tex-Mex cheese
• •1 medium yellow onion, diced
• •3 garlic cloves, minced
• •2 tbsp olive oil
• •1 tsp ground cumin
• •1 tsp chili powder
• •1/2 tsp smoked paprika
• •to taste salt and black pepper
• •1/2 cup sour cream, for serving
• •2 tbsp fresh cilantro or green onions, for garnish

Directions

1. 1Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
2. 2Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3 minutes until softened, then add garlic and cook 1 minute more.
3. 3Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their moisture and begin to brown.
4. 4Stir in the drained black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2 minutes until well combined and heated through. Remove from heat.
5. 5Spread about 1/4 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
6. 6Spoon about 1/3 cup of the mushroom and black bean filling down the centre of each tortilla, roll tightly, and place seam-side down in the baking dish.
7. 7Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the shredded cheese generously on top.
8. 8Bake uncovered for 18–20 minutes until the cheese is melted and bubbly and the edges are slightly golden.
9. 9Garnish with sour cream, cilantro, or sliced green onions and serve immediately.

💡 Most Canadian grocery stores carry Old El Paso or PC brand red enchilada sauce near the Mexican foods aisle — this is the closest substitute for authentic Mexican enchilada roja. For a smokier depth, stir in a teaspoon of chipotle peppers in adobo sauce (also widely available canned). Corn tortillas are more traditional; warm them briefly in a dry pan or microwave wrapped in a damp paper towel to prevent cracking when rolling.

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