Enchiladas With Mushrooms, Beans, and Cheese

posted in: Mexican, Vegetarian | 0

ENCHILADAS!!! Who doesn’t love them?  We love Mexican food at our house and enchiladas are a favorite. Here is one variation that we like to make. The kids ate this pretty well. They go through phases with mushrooms. They are currently on a mushroom-liking phase. I “fuss” at them when they pick out the mushrooms, while secretly rejoicing because more yummy mushrooms for me! Mushrooms soak up the flavors that you cook them in, so what’s not to like?

Enchiladas With Mushrooms, Beans, and Cheese
Recipe type: Vegetarian
Cuisine: Mexican
Serves: 9 enchiladas
  • 1 tsp olive oil
  • 1 large onion, chopped
  • 1 poblano pepper, seeded and chopped
  • 8 ounces cremini mushrooms, quartered or sliced if large
  • 1 teaspoon ground cumin
  • 1 15.5-ounce can low-sodium black beans, rinsed
  • 6 ounces Monterey Jack or mild Cheddar, grated
  • Kosher salt and black pepper
  • 1 14-ounce can red chili enchilada sauce (about 1½ cups)
  • 8 flour tortillas
  1. 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 ounces of the cheese, and ¼ teaspoon each salt and pepper.
  2. Spread ½ 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 (about ⅓ cup per tortilla), and place seam-side down in the dish.
  3. Top with the remaining enchilada sauce and the remaining 2 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes.
Nutrition Information
Serving size: 1 enchilada Calories: 201 Fat: 7.6 Saturated fat: 3.1 Unsaturated fat: 2.2 Trans fat: 0 Carbohydrates: 20.6 Sugar: 4.5 Sodium: 682 Fiber: 4.5 Protein: 12.9 Cholesterol: 20
5 WW Freestyle SmartPoints per enchilada

Sauteing the onions and poblanos. If you’re not familiar with poblanos, they are usually a mild pepper (at least the ones in the grocery store are). You could also substitute a green bell pepper.

Added in the mushrooms and cumin. Cumin is probably the spice I use most often, aside from salt. We buy it in bulk every few months from Penzeys.

Added the beans, cheese, salt, and pepper – filling complete! Yum!

All wrapped up and ready for the oven.

Ready to eat.

Just a note on the nutrition for this recipe. The nutrition information provided is for just 1 enchilada. I personally ate 1.5 enchiladas because that was how many calories I wanted to use for dinner that night. I use the Ole Xtreme Wellness High Fiber Low Carb Tortillas for any recipe that calls for tortillas. These only have 1 WW Smart Points per tortilla.


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