Ingredients
Sauces
- ½ batch (1 cup) red enchilada sauce
- ½ batch (1 cup) green enchilada sauce
Filling
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, cut into 2” long thin strips
- 2 medium red bell peppers, cut into 2” long thin strips
- ¾ teaspoon fine salt, divided
- 8 ounces Baby Bella mushrooms, cleaned and thinly sliced
- 5 ounces baby spinach
- 4 cloves garlic, pressed or minced
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
- Freshly ground black pepper, to taste
- 4 ounces (1 packed cup) Monterey Jack cheese or pepper jack cheese (for extra kick)
Other
- 10 corn tortillas
- Garnishes: Chopped red onion or radish or green onion, cilantro leaves, and crumbled Cotija or feta cheese
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 9 by 13-inch baking pan with olive oil or cooking spray to prepare for baking the enchiladas.
- Sauté Onion and Peppers: In a medium Dutch oven, warm the olive oil over medium heat. Add the sliced onion, red bell peppers, and half (½) of the fine salt. Cook, stirring occasionally, until the onions and peppers are tender, about 5 to 6 minutes.
- Add Mushrooms: Add the sliced Baby Bella mushrooms and the remaining ¼ teaspoon salt. Continue cooking and stirring frequently for 6 to 9 minutes until the mushrooms start to caramelize and stick slightly to the base of the pan.
- Wilt Spinach: Add the baby spinach in large handfuls, stirring after each addition. Cook until the spinach is fully wilted, about 2 to 4 minutes.
- Add Garlic and Spices: Stir in the pressed garlic and ground cumin. Cook until fragrant, about 30 seconds to 1 minute. Remove the pot from heat and mix in the drained black beans and the cheese, stirring until incorporated. Season with additional salt and freshly ground black pepper to taste. Allow the mixture to rest briefly.
- Warm Tortillas: Meanwhile, place the tortillas on a large, rimmed baking sheet and warm them in the oven for about two minutes until pliable. Stack the warmed tortillas and wrap them in a clean tea towel to keep warm.
- Prepare Baking Dish: Pour ⅓ cup of red enchilada sauce on one half of the prepared baking dish and ⅓ cup of green enchilada sauce on the other half. Gently spread each sauce evenly over their respective halves.
- Assemble Enchiladas: Working with one tortilla at a time, spoon about ⅓ cup of the filling down the center of each tortilla. Roll the tortilla around the filling and place it seam-side down snugly in the baking dish. Arrange all rolled tortillas side-by-side, dividing them between the red and green sauce halves.
- Top with Remaining Sauces: Pour the remaining ⅔ cup red sauce over the tortillas on the red sauce side and the remaining ⅔ cup green sauce over the tortillas on the green sauce side.
- Bake and Serve: Bake the enchiladas uncovered on the middle rack for 20 to 22 minutes until the sauce is bubbling at the edges and the top looks matte rather than glossy. Garnish with chopped red onion, radish, green onion, cilantro leaves, and crumbled Cotija or feta cheese before serving.
Notes
- Use fresh corn tortillas for best flavor and texture; warming them before assembling helps prevent cracking while rolling.
- For added protein, consider adding cooked shredded chicken or ground turkey to the filling.
- Adjust the amount of garlic and cumin to suit your taste preferences.
- The enchilada sauces can be homemade or store-bought based on convenience.
- Garnishes such as radishes or cilantro add freshness and crunch that complement the baked enchiladas.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
