| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 435 | 15g | 6g | 60g |
| sugars | fibre | protein | salt |
| 6g | 14g | 20g | 1.2g |
Why I Love Mexican Portobello Mushroom and Black Bean Enfrijoladas
I must say, I did break away from my traditional lineup for this particular recipe as I dabbled with the exciting flavors of Mexico. I’m delighted to introduce to you these captivating Portobello Mushroom and Black Bean Enfrijoladas which offer great depth in flavor, combining both hearty elements and freshness. Crisp corn tortillas loaded with juicy mushrooms, protein-rich black beans, indulgent cheese, and a decadent fray of finely chopped white onions and fragrant garlic. It’s a colorful ensemble that not only tastes fabulous but looks the part too!
The Inspiration Behind the Recipe
This cookery adventure was partly born out of inspiration from Chef Patis Jinich, an acclaimed Mexican chef who is known for her flavorful and authentic recipes. I love to dabble in different cuisines, and when I came across her delicious work, I knew I had to try my hand at crafting an interesting blend of my Southern roots with traditional Mexican flavors.
Perfect Combination of Flavors
The Portobello Mushroom and Black Bean Enfrijoladas is similar to traditional chicken enchiladas. Yet here, the Portobello mushrooms offer a succulent alternative that provides just as much zest. Trust me, even the most hardcore meat-eaters won’t miss the meat.
The exquisite combination of warming spices like ground cumin and chili powder, perfectly complements the earthiness of the black beans and the texture of the Portobello. It’s all beautifully wrapped together in a corn tortilla, smothered in a savory vegetable broth reduction and generously topped with cheese.
Perfect Pairings and Serving Suggestions
These Portobello Mushroom and Black Bean Enfrijoladas work perfectly as a standalone dish, but they can also be served as a side dish along with spicy rice or a simple tomato and avocado salad. Don’t forget to serve with wedges of lime for that extra splash of zesty goodness.
Delightful southern charm meets Mexican heritage, this recipe is bound to excite your taste buds and possibly inspire you to venture further into the rich and robust world of Mexican cuisine. Enjoy!
What You’ll Need
- 6 large Portobello mushrooms
- 2 cans (about 30 ounces) of black beans
- 1 large white onion, finely chopped
- 2 cloves garlic, minced
- 1 bunch of cilantro, chopped
- 4 cups of vegetable broth
- 1 tablespoon of ground cumin
- 1 teaspoon of chili powder
- 12 corn tortillas
- 2 cups of shredded cheese
- 1 tablespoon of olive oil
- Salt and pepper to taste
- For garnish: Sour cream, sliced avocados, chopped fresh cilantro, lime wedges
Method
Step One
Begin by cleaning and slicing the Portobello mushrooms. Set them aside.
Step Two
In a large skillet or pan, heat some olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté until onion becomes translucent.
Step Three
Add the sliced mushrooms to the skillet. Season with salt, pepper, chili powder, and ground cumin. Cook for about 5-10 minutes, or until mushrooms are cooked and flavors are well combined.
Step Four
Next, drain and rinse the black beans. Add them to the skillet. Mix in vegetable broth and bring to a simmer. Cook for an additional 10 minutes.
Step Five
While the beans are simmering, preheat your oven to 375°F (190°C). This will be for the enchiladas.
Step Six
After the beans have been simmered, pour half of the mixture into a blender. Blend until smooth, then mix it back into the skillet.
Step Seven
Take a tortilla and spoon some of the mushroom and bean mixture onto it, then sprinkle some cheese and chopped cilantro. Roll it up and place it seam-side down in a baking dish. Repeat this process for the remaining tortillas.
Step Eight
Once all tortillas are filled and placed in the baking dish, pour the remaining mixture from the skillet over the top. Sprinkle with remaining cheese.
Step Nine
Bake in the preheated oven for about 20 minutes, or until cheese is melted and bubbling.
Step Ten
Serve the Enfrijoladas with sour cream, sliced avocados, chopped fresh cilantro, and lime wedges on the side. Enjoy!
