Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Mushrooms and creamy black beans spiced with cumin and oregano create the filling for this vegetarian enchilada casserole. Pepper Jack adds nice flavor, but you can substitute regular Monterey Jack cheese if you don't want the heat.

EatingWell.com, December 2022


Credit: Ali Redmond

Recipe Summary

25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350℉. 

  • Place beans and broth in a blender or food processor; blend until thick and saucy, about 10 seconds. 

  • Heat oil in a medium pan over medium heat; add onion, cumin, oregano, paprika and salt; cook, stirring frequently, for 3 minutes. Add mushrooms; cook, stirring frequently, until the mushrooms begin to release their liquid, about 2 minutes. Add the pureed beans and simmer, stirring frequently, until thickened slightly, about 5 minutes. 

  • Place tortillas on a microwave-safe plate. Microwave on High until the tortillas are pliable, about 1 minute.

  • Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch casserole dish. Add about 1/3 cup black bean filling to each tortilla; roll and assemble, seam-side down, tightly in the casserole dish. 

  • Pour the remaining 3/4 cup enchilada sauce over the enchiladas, spooning the sauce onto the tortillas so they're completely covered. Top with cheese. Cover with foil and bake until melted and bubbly, 25 to 30 minutes. Serve with avocado and cilantro.

Nutrition Facts

2 enchiladas
430 calories; protein 13g; carbohydrates 49g; dietary fiber 12g; sugars 4g; fat 21g; saturated fat 5g; mono fat 10g; poly fat 2g; cholesterol 13mg; vitamin a iu 509IU; vitamin b3 niacin 3mg; vitamin c 8mg; vitamin d iu 4IU; vitamin e iu 3IU; folate 54mg; vitamin k 15mg; sodium 419mg; calcium 173mg; iron 2mg; magnesium 22mg; phosphorus 80mg; potassium 452mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 4mg; selenium 6mcg.