Mushroom Black Bean Enchiladas

*1 can 15 ounce Black Beans, drained and rinsed, set aside

*1 Avocado, peeled, medium diced

*1 Roma Tomato, medium diced

*6 Flour Tortillas or corn tortillas, if you use the corn tortillas you will need more than 6

*1 can Enchilada Sauce, medium heat or mild

*1 cup grated White Cheddar Cheese

*Cilantro, torn

Sauté Mushrooms

*1 pound Crimini Mushrooms or Mini Bellas, rinsed and wiped dry with paper towels

*3 tablespoons Extra Light Olive Oil

*1 tablespoon Butter

*Fresh Ground Black Pepper, to taste

Remove the stems on each mushroom and cut the stems lengthwise in half. Then cut each mushroom cap into 5 slices. Sauté the mushrooms in a heated large frying pan with oil and butter for 45 minutes to 1 hour on medium-low heat stirring occasionally until most of the moisture is cooked/evaporated from the mushrooms.

Placed sautéed mushrooms into the bowl with **marinade and allow the mushrooms to marinate for 15 minutes. Then add the mushroom mixture back to the sauté pan and sauté on medium-low heat for 2 minutes and then add the black beans and allow the beans to heat through another 2 minutes. Salt and pepper to taste.

Assembly

Place tortilla on a plate and add a round 3 tablespoons of mushroom and bean mixture to the center of the tortilla. Then add avocados, tomatoes and cilantro and small amount of white Cheddar, or cheese of choice. Fold as you would a floured taco. Repeat for each enchilada. Then place enchilada in the bottom of a Pam sprayed medium casserole dish, with a small amount of enchilada sauce in the bottom of the dish and spread evenly.

Pour Remaining Enchilada sauce over the filled enchiladas and top with remaining cheese cover with aluminum foil and bake in oven at 375*F. For 25 minutes and remove foil and cook another 5 minutes.

**Mushroom Marinating Sauce

*2 tablespoons Low-Sodium Soy Sauce

*1 to 2 tablespoon Molasses

*1 tablespoon Brown Sugar

*1 teaspoon Smoked Paprika

*1/2 teaspoon Garlic Powder

Mix together in a medium bowl the soy sauce, molasses, sugar, paprika and garlic powder.

Enjoy!

Lindy

Recipe from our Sombrero Cinco de Mayo Fiesta

Sweet Pork Enchiladas

This is one of those days when you forget to put the card in your camera, so you don’t get the shots before you cut into your cooked enchiladas. But, these are so yummy I decided to just post the recipe with these pictures anyway!!!

Sweet Pork Enchiladas

Note: You will need to Cook Sweet Pork before making enchiladas, I like to make these when I have leftover Shredded Sweet Pork

Sweet Pork:

*Cooked Shredded Sweet Pork, use leftovers or see our Recipe HERE

Preheat oven 350*F.

Sauce:

*2 tablespoons Extra Light Olive Oil

*2 tablespoons All-purpose Flour

*2 cups Boxed Low-sodium Chicken Broth

*1 can 28 ounce Red Enchilada Sauce

*1/2 teaspoon Sea Salt, or to taste

*1/2 teaspoon Fresh Ground Black Pepper

In a skillet on medium-low heat, add the oil, flour and whisk together until heated through about 1 minute.  Then add chicken broth slowly and whisk until combined and comes to a boil then add the enchilada sauce, salt and pepper.  Simmer for 15 to 20 minutes.

Corn Tortillas

*10 to 14 Corn Tortillas

*3 tablespoons Extra Light Olive Oil, for frying add more oil as needed to fry tortillas

Lightly fry the corn tortillas on medium heat in a preheated number 8 cast Iron skillet or skillet of choice for about 10 to 12 seconds, we don’t want to crisp the tortillas just soften them.  Repeat for each tortilla and place on paper towels on sheet pan to drain off excess oil. Set aside until ready to assemble.

Toppings and Garnish

*1 can 7 ounce Diced Green Chilies

*1 cup chopped Green Onions

*1/2 cup chopped Black Olives

*3 cups grated Colby Jack Cheese

*Chopped Cilantro, garnish

Assemble Enchiladas

In a 9 x 13 inch pan (sprayed with cooking spray) spread about 1/2 cup of the enchilada sauce.

Then dip each lightly fried corn tortilla in enchilada sauce and place on plate and add the 1 to 2 tablespoons shredded sweet pork, green chilies, black olives, green onions and cheese. Then roll up into log shape keeping the filling contained. Place seam side down in prepared baking dish. Repeat until all corn tortillas are filled.

Pour over enchiladas the remaining sauce and top with remaining toppings and cheese.

Bake in the oven for 20 to 25 minutes or until hot and bubbly.  Note: I like to cover with foil for 20 minutes and then remove and cook about 10 more minutes.  

**Garnish with Cilantro

Recipe adapted from Food Network The Pioneer Woman

Enjoy!

Lindy