Foodie Friday Baby Bella Black Bean Enchilada
Foodie Friday "meaty" vegetarian enchiladas with a spicy home-made seasoning rub!
Baby Bella and Black Bean Enchiladas (Prep time about 40 minutes. Serves six)
1 Tb. olive oil
8 oz. baby portabella mushrooms, quartered
1 large (or 2-3 medium) cloves of garlic, rough copped
1 small red onion, rough chopped
1 tsp. cumin
¼ tsp. ground red pepper (cayenne) (or more if you like it hot)
1 tsp oregano
1 Tb. dried cilantro (or 2 Tb. finely chopped fresh cilantro)
¼ -1/2 tsp ground black pepper
1 Tb. paprika
¼ C. vegetable stock
1-2 drops liquid smoke (No kidding. No more than 2 drops but optional)
¼ C drained and rinsed black beans
½ C shredded pepper jack or Colby jack cheese
1 can enchilada sauce
3 eight-inch whole wheat tortillas (or 6 taco-sized tortillas)
Mix together the cumin, cayenne powder, oregano, cilantro, salt, pepper and paprika in a large zip bag. Toss the quartered mushrooms in the seasoning. Heat olive oil in a large skillet. Saute onions until they start to become tender. Stir in the mushrooms and add vegetable sauce. Simmer until the liquid is almost gone and add the chopped garlic and drops of liquid smoke. Very little liquid smoke goes a long way!!! I put the raw garlic in at the end to keep a more intense garlic flavor instead of sautéing with the onion and mushrooms before baking. Remove pan from heat and stir in the black beans. Allow mixture to cool to room temperature. Pour about ¼ of the enchilada sauce into a shallow bowl or plate with an edge and another couple tablespoons of sauce into the bottom of a casserole pan. Slide the tortillas through the sauce in the bowl to coat. Easiest way to fill and roll the enchiladas: Drape 2/3 of the dipped tortilla outside the edge of the baking pan. Spoon 2-3 tablespoons of the mushroom-bean mix on the bottom half and top that with a large pinch of cheese. Fold the top 2/3 of the tortilla over the top and roll, positioning the seam on the bottom and placing the first enchilada against the far wall of the pan. Drape the next tortilla over the top of the first enchilada. Fill and roll as you did with the first and continue with remaining enchiladas until filling is gone and the rolls are all lined up in the pan. (Here you can cover the pan with plastic wrap and refrigerate until ready to bake up to several hours later or even next day.)
Preheat oven to 350. Spread remaining enchilada sauce evenly on top of each roll. Bake about 20 minutes. Spread another layer of shredded cheese on top, garnish with a sprinkle of more cilantro, parsley or chopped chives if you like) and return to oven until the sauce is bubbly, the cheese is melted and the internal temperature reaches 350 degrees. Serve with salad and toppings like salsa, guacamole and sour cream.
*The seasoning "rub" in this recipe can be used on anything from vegetables to fish, chicken, pork or steak for a nice flavor, especially on the grill. You can also add the drops of liquid smoke right to the dry rub prior to using on meat for an added smokey flavor.