Creamy Black Bean, Mushroom, and Zucchini Enchiladas
I made these for the first time for my vegetarian babysitter, my vegetarian mother, and my carnivorous kids and husband. The vegetarians loved them, and the carnivores didn't miss the meat for one minute. The tangy, creamy sauce that binds the filling together is pretty terrific, and there is a lot of textural interest. Of course, if you are not looking for a vegetarian meal, these are a perfect vehicle for using up a couple of cooked chicken breasts or thighs leftover steak, and a cup or two of carnitas.
NotesFork in the Road: If you want to make some of these non-veggie, they are a great way to use up all kinds of leftovers.
What the Kids Can Do: Slice the mushrooms and zucchini with an age-appropriate knife and supervision. Scoop the mixture onto the tortillas and roll up the enchiladas. Pour the sauce over the rolled enchiladas.
Make Ahead: You can make the filling up to 3 days ahead of time; bring it to room temperature before filling and rolling the enchiladas. The enchiladas can be rolled and the baking dish covered and refrigerated for up to a day before baking. Bring the uncooked enchiladas to room temperature before cooking, and pour the sauce over just before baking. Or add a few minutes to the cooking time if you bake them straight from the fridge.
Non-Vegetarian Black Bean, Mushroom, & Zucchini Enchiladas
You can make these non-vegetarian in a wide variety of ways. Add 1 1/2 cups chopped or shredded cooked chicken, pork, or steak, or diced cooked shrimp, to the vegetable mixture at the end of Step 2. You'll probably need 16 to 18 tortillas instead of 12.
You can also divide the filling into halves, and keep half vegetarian, and add 3/4 cup meat or shrimp to the other half (plan to fill an extra 2 or 3 tortillas with the meat version). Bake them in two 8- or 9-inch-square pans to keep the two versions separate.
Cooking MethodBaking, Sauteeing
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureCheesy, Savory
Type of DishCasserole, Vegetable
- Oil or nonstick cooking spray, for oiling the baking pan
- 1 tablespoon olive oil
- 1 teaspoon finely minced garlic
- 1 pound sliced mushrooms, any kind (about 5 cups)
- Kosher or coarse salt and freshly ground black pepper, to taste
- 1 medium-size zucchini, sliced lengthwise and thinly sliced into half moons
- 1 can (15.5 ounces) black beans, rinsed and drained
- 3 ounces cream cheese (about 1/3 cup)
- 3 ounces goat cheese (about 1/3 cup)
- 1 teaspoon dried oregano
- 1 can (4 ounces) chopped green chiles
- 12 flour tortillas (6 inches in diameter), warmed
- 1 can (10 ounces) enchilada sauce
Preheat the oven to 375°F. Lightly oil a 9 by 13-inch baking pan or spray it with nonstick cooking spray.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and mushrooms, season with salt and pepper, and sauté until the mushrooms start to turn golden brown, about 8 minutes. Add the zucchini and sauté until tender, 5 minutes more. Stir in the beans, cream cheese, goat cheese, and oregano and cook until the cheeses are melted and blended into the mixture, about 3 minutes. Stir in the chiles and remove the pan from the heat.
You can continue with Step 4 or see the Fork in the Road (see Notes) to make the enchiladas for meat-eaters.
Measure out 1/3 cup of the mixture, place it along the edge of one of the tortillas, and roll it up. Place it in the prepared pan seam side down. Repeat with the rest of the tortillas, using up all the filling. Line up the enchiladas snugly and place the last few perpendicular to the row of enchiladas once the row is full. Pour the enchilada sauce evenly over the enchiladas. Bake until the tops start to brown, about 25 minutes. Serve hot.
2015 Katie Workman