Recipe: Black Bean EnchiladasFebruary 2021
- 2 large portobello mushroom caps, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1 orange bell pepper, thinly sliced
- 2 tablespoons olive oil
- 1 (15-ounce) can black beans, drained and rinsed
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 2 tablespoons lime juice
- 1/2 cup vegetable broth or water
- 3 cups red enchilada sauce, storebought or homemade
- 1 1/2 cups guacamole, store-bought or homemade
- 12 (8-inch) corn tortillas
For the garnish:
- 1 cup thinly sliced romaine lettuce
- 1 to 2 radishes, julienned
- 2 tablespoons minced red onion
- Torn cilantro or parsley
- Sour cream or Greek yogurt, optional
Preheat the oven to 400 F.
In a large skillet, heat the olive oil over medium high heat. Saute the sliced veggies for 6 to 7 minutes until tender. Add the drained and rinsed black beans, garlic powder, cumin, onion powder, paprika, kosher salt, lime juice, and vegetable broth or water. Cook for 2 minutes until the liquid is thickened into a sauce.
Spread 1 cup of the enchilada sauce in the bottom of a large baking dish.
Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
Fill each tortilla with 1/4 cup of the vegetable filling and about 2 tablespoons guacamole, running in a line down the center. Roll it up and place it in the baking dish, seam side down. Once all of the tortillas are in the dish, pour the remaining 2 cups of enchilada sauce over the top.
Bake for 5 minutes until warmed through. Top with garnishes and serve.