Vegetarian Enchiladas with Mushrooms and Bell Peppers
These hearty veggie enchiladas, packed with mushrooms, bell peppers, and a creamy nondairy cheese filling, are the perfect dish for Mexican Food Night!
Equipment
- 9 × 13-inch (23 × 33-cm) baking dish
- Nonstick cooking spray
- Frying pan or cast-iron skillet
Ingredients
- Nonstick cooking spray
- 2 tablespoons 30 ml extra-virgin olive oil
- 8 ounces 227 g mushrooms, sliced
- 1 red bell pepper cored, seeded, and diced
- 2 cups 320 g diced yellow onion
- 1 tablespoon 15 g minced garlic
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 12 corn tortillas
- 1 pound 455 g refried beans, store-bought or homemade
- 12 ounces 340 g nondairy cheese, grated or chopped, divided
- 2 cups 470 ml enchilada sauce, store-bought or homemade
- 2 ounces 56 g black olives, sliced or diced
- 20 slices jarred nacho-style jalapeño chiles optional
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Coat a 9 × 13-inch (23 × 33-cm) baking dish with nonstick spray.
- In a frying pan, heat the olive oil over medium-high heat.
- Add the mushrooms, bell pepper, onion, and garlic.
- Sauté for 10 to 12 minutes.
- Stir in the cumin, oregano, and black pepper.
- Remove from heat and set aside.
- To the center of a tortilla, add about 3 tablespoons (45 g) refried beans, ¼ cup (45 g) of the veggie mixture, and ½ ounce (14 g) of the cheese.
- Roll up the tortilla and place seam side down in the baking dish.
- Repeat with the remaining tortillas.
- Spread the enchilada sauce evenly over the top of the rolled-up enchiladas.
- Sprinkle the remaining 6 ounces (170 g) cheese evenly over the sauce.
- Top with olives and jalapeños, if using.
- Bake for 30 minutes, or until bubbly and cooked through.
Notes & Wine Advice
Wine advice:
Pair these enchiladas with a medium-bodied red wine like Grenache for a delightful complement to their rich, zesty flavors.
Nutrition values
Calories: 280 kcal | Carbohydrates: 38 g | Protein: 8 g | Fat: 10 g | Sugar: 4 g