Black Bean and Mushroom Enchiladas

Originally this recipe is only vegan, but in the recipe I noted how you can make it gluten free.

 

Black Bean and Mushroom Enchiladas

Sauce:

1 tbsp canola oil

2 tbsp flour (For gluten free use an all purpose flour blend. I like Bob's Red Mill.)

28 ounce can red enchilada sauce

2 cups vegetable broth

Tortillas (white or corn)*

Note: I used the small taco sized tortillas for smaller portions but use any size you like.

Mushrooms, sliced (Portobello, baby bella, or button)

Black Beans, drained and rinsed

Black Olives, chopped

Fresh Cilantro, chopped

Scallions, chopped

Green Chilies

Vegan Cheese (Daiya Brand is my favorite!)

Make The Sauce

In a sauce pan over medium heat, whisk together the oil and flour. Stirring continuously, cook for about 2 minutes.

While whisking, slowly add the enchilada sauce and then the vegetable broth. Whisk out any lumps and simmer over medium heat until the sauce thickens slightly. This will take about 10 minutes.

Prepare The Fillings

In a pan heat a small amount of oil and cook the mushrooms until tender, about 5 minutes.

Gather and chop all other filling ingredients and get ready for assembly.

Making The Enchiladas

Heat the tortillas in the microwave for 15 seconds so they are pliable.

Spoon some of the enchilada sauce in the bottom of a baking dish. 

Take a tortilla and dip into the enchilada sauce so that both sides are coated. Place some mushrooms, beans, olives, cilantro, scallions, green chilies, and cheese in the center of the tortilla. Carefully roll the tortilla and place in the baking dish, fold side down. Be sure not to over fill the enchiladas. This will make rolling difficult. Repeat.

Pour some of the leftover enchilada sauce on the top of the tortillas. If I have any leftover scallions, olives, or chilies I will also sprinkle them on top along with more cheese.

Baking The Enchiladas

Bake in a 350 degree oven for about 20 minutes, or until bubbly.

Serve with a Mexican rice and refried beans.

Enjoy!

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