Meatless Monday: Roasted Vegetable and Blackbean Enchiladas...

**I made a correction to the recipe below...please note that you should use 2 pkg of baby bella mushrooms (8 oz each).


Is it Portabella or Portabello?  I googled the fungi, and it came up that both were correct...so I'm going with Portabella in this post.


Either way, I tend to prefer meat in my Enchiladas...usually chicken, but occasionally beef.  But, then I came across this recipe on Pinterest, and knew I had to give it a go for Meatless Monday...oh, man are they good.  Unfortunately, my camera battery was dead to capture the enchiladas in all their glory, so you'll have to drool over these delicious photos from Perry's Plate...

I made a few changes from the original recipe.  I didn't have time to make my own enchilada sauce, so I used two cans (one mild and one medium) of enchilada sauce, adding sauteed shallots, garlic, cumin, paprika, and a roasted poblano to give it a bit more flavor.  I also roasted the red bell pepper for the filling right along with the mushrooms and onion to save myself a step (I didn't have a jar of roasted red peppers on hand).

Overall these were a hit!  I hope you enjoy them!

Roasted Vegetable and Blackbean Enchiladas

adapted from Perry's Plate

For the Sauce:

*One poblano pepper 

(roasted until blackened over the open flame of a gas stove)

 2 Tbs vegetable oil

1 small shallot finely chopped

1 garlic clove, chopped

1/4 tsp cumin

1/4 tsp paprika

2 cans enchilada sauce

1/2 cup fresh cilantro for garnish

4 oz Queso Fresco 

1/4 cup shredded cheddar/jack

Filling:

2 red bell peppers, seeds removed and finely chopped

2 pkg (8 oz. each) baby bella mushrooms, thinly sliced

1/2 red onion, diced

olive oil for drizzling

kosher salt and pepper to taste.

1/4 tsp cumin

1 can black beans, drained and rinsed

12 corn tortillas (I used white corn)

Directions:

In a large roasting pan, add chopped red peppers, mushrooms and onion.  Drizzle with olive oil and season with salt pepper and cumin. Roast for 10-20 minutes at 475 degrees or until vegetables are brown and tender.  When vegetables are done, transfer to a large bowl and stir in blackbeans.  

Using tongs, roast poblano until blackened on all sides over the open flame.  Place in a bowl and cover with plastic wrap and set aside to steam for about10 minutes.  Rinse poblano under water to remove blackened skin.  Remove stem and seeds and chop finely.  In a saucepan, saute shallot in olive oil until tender.  Add garlic, poblano, cumin and paprika and cook for about 30 seconds.  Add enchilada sauce and reduce temperature to a low simmer.    

Spray a 9x13 pan with nonstick spray and spread about 1/2 cup of enchilada sauce in bottom of pan.

To assemble enchiladas, warm tortillas in microwave about 20 seconds.  fill each tortilla with about 2-3 tablespoons of filling, roll up and place seam-side down in baking pan.  Repeat with remaining tortillas.  Pour remaining enchilada sauce over enchiladas and top with cheddar/jack and crumbled queso fresco.  Bake in a 375 degree oven about 25 minutes or until golden and bubbly.

Top with chopped cilantro and serve.

*If you're not a fan of poblanos, you can certainly skip them...you want to make sure to roast them completely and remove all seeds as they can pack a little punch in the spice department.