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Enchiladas With Mushrooms, Beans, and Cheese
INGRIDSTEVENS11Ingredients
50Minutes
480Calories
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Description
Real Simple
Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. EVOO
- 1 onion (large, chopped)
- 1 poblano pepper (seeded and chopped)
- 8 oz. cremini mushrooms (quartered or sliced if large)
- 1 tsp. ground cumin
- 15.5 oz. low sodium black beans (rinsed)
- 8 oz. Monterey Jack (or mild cheddar, grated, about 2 c)
- kosher salt
- 14 oz. enchilada sauce (red chili, about 1 1/2 c)
- 8 corn tortillas (warmed)
- fresh cilantro (for serving)
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Directions
- Heat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5-7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4-6 minutes. Remove from heat. Add the beans, 4 oz of cheese, and 1/4 tsp each salt and pepper.
- Spread 1/2 cup enchilada sauce in the bottom of 9x13 baking dish. Ross up the filling in the tortillas, dividing evenly, and place seam side down in the dish.
- Top with the remaining enchilada sauce and the remaining 4 oz of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14-16 minutes. Serve topped with cilantro.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol50mg17% |
Sodium1390mg58% |
Potassium480mg14% |
Protein21g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber7g28% |
Sugars10g |
Vitamin A25% |
Vitamin C10% |
Calcium50% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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