Cheesy Mushroom Enchiladas

cheesy mushroom enchiladas
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pound white mushrooms, sliced
  • 1/4 cup EVOO, plus more for greasing
  • 2 cups shredded monterey jack
  • Salt
  • 1 large white onion, chopped (3 cups)
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1 15 ounce can tomato sauce
  • 8 soft corn tortillas (6-inch)
  • 1 cup white rice, cooked and tossed with chopped cilantro
  • 1 15 ounce can black beans, drained, rinsed and warmed


Preheat the oven to 400 degrees. In a skillet, cook the mushrooms in 2 tbsp. EVOO over medium heat, stirring, until golden, about 15 minutes. Toss in a bowl with 1 1/2 cups cheese; season.

In the skillet, cook the onion in the remaining EVOO over medium heat, stirring, until golden, 6 to 8 minutes. Add spices; cook for 2 minutes. Stir in tomato sauce and 1/2 cup water. Reduce heat; simmer for 5 minutes. Season with salt.

In a greased 9-by-13-inch baking dish, spread a third of the sauce. Coat tortillas in some sauce. Spread 1/3 cup mushroom filling down the centers; roll up and transfer to dish. Top with remaining sauce and cheese. Cover with foil and bake until bubbly, 15 minutes. Serve with rice and beans.