I have this tried-and-true (and loaded with nutrition) Butternut Squash version of enchiladas, but let’s be honest—there are a lot of steps that make it rather time consuming. So when I found this recipe from Real Simple the other day, I decided to add it to my repertoire. It’s filled with just a few diverse ingredients that make it really bright and delicious!
I tweaked just a bit to make it even simpler—grab presliced mushrooms and grated cheese—and to incorporate the green chili flavor I love.
3 tbsp Olive Oil
1 large Onion, chopped
1 Poblano Pepper, seeded and chopped
8 oz White or Cremini Mushrooms, sliced
1 tsp Ground Cumin
15.5-oz can Black Beans, rinsed
8 oz Cheddar, grated (about 2 cups)
Salt & Pepper, to taste
14 oz can/jar Green Chili Enchilada Sauce (about 1 1/2 cups)
10+ Corn Tortillas
Fresh Cilantro and Greek Yogurt, for serving
Heat oven to 400° F. 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 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 oz of the cheese and salt and pepper.
Spread 1/2 cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll 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 to 16 minutes. Serve topped with the cilantro and Greek yogurt.