Mushroom Enchiladas

It's Enchilada night at the Helt-McCoy household! Yum!

Enchiladas are one of my favorite dishes to make. I love making them spicy and cheesy! This recipe is vegan and gluten free, but you can easily add chicken, use real cheese, or add anything else. Enchiladas are a very versatile dish.

I am going to post a simplified version of my recipe. My original recipe calls for homemade tortillas, homemade enchilada sauce, and a freshly made filling. Since those take almost three hours to make, including prep time, I will spare you and give you the easy recipe instead.

Ingredients
1 can red enchilada sauce
1 can black beans
1 package corn tortillas
1 brick Lisanatti almond cheese (or a mix of monterey jack and cheddar if you prefer to use real cheese)
12 small white mushrooms, thinly sliced
1/2 onion, chopped
2 cloves garlic, minced
paprika
cumin
cayenne
crushed red pepper
salt
pepper

I purposely didn't list the amount of spices to leave it up to you. I like to make my enchiladas very spicy so I pour on the cayenne. Fun fact, I love cayenne and its warm, delicious heat so much that I named my dog cayenne.

Preparation
I use two shallow baking dishes to ensure I have plenty of leftovers! I have yet to purchase an enchilada pan. If you have one, use it! If not, baking dishes are fine.

Preheat oven to 375. Prepare filling by sautéing the mushrooms, onions and garlic. Season the filling as you like it. Set aside. Grate cheese in a small bowl and set aside.

Pour a small amount of enchilada sauce in the baking pan. Warm a tortilla to make it more pliable and nest it into the sauce. Scoop roughly two tablespoons of filling and two tablespoons of black beans down the center of the tortilla and roll it onto itself with the ends tucked underneath. Repeat until pan is full. Top with a little more enchilada sauce to keep them moist and sprinkle shredded cheese on top. Cover and bake for 10-15 minutes. Since all of the ingredients are already cooked, you only really need to bake them until the sauce bubbles and the cheese is melted. Let the enchiladas cool and set for a few minutes after taking them out of the oven so they are easier to get out of the dish.

This evening I served the enchiladas with a side of grilled zucchini. Sautéed naples (cactus) is another great side dish. If you are especially hungry or need to feed a lot of people, beans and rice are always a fitting and yummy addition.

Enjoy!