My mother-in-law makes some killer enchiladas. They were actually the first meal of hers that I had had. *Give me a second while I reminisce*
I mean, she does the whole “fry the tortillas then drench them in sauce”. They are literally dripping with sauce and cheese and I may or may not have just drooled on my keyboard. Whoops. They are that GOOOOOD.
Nowadays, I’ve found a way where I can make them at home. Whenever I want. Like right now, guilt free. This recipe allows me to indulge in her classic flavors yet my pants will thank me later. 😉 Plus, since I’m cutting back with this recipe, I can truly enjoy her famous enchiladas when we visit. 😀
So, here’s the kicker. On my journey to eat better and lose some unwanted weight, I started cutting back on my consumption of meat. For one, having meat once or twice a week has also helped with the grocery budget. Meatless Monday? Yes, that’s a real thing. Meat is expensive, especially the grass fed/organic kind. So unless a recipe absolutely needs meat, I’m happy to sub in some vegetarian options.
Mushrooms are my favorite substitute as they’re so meaty and has a wonderful earthy flavor. I knew these were a must have in this dish alongside some nutrient packed black beans to round out the mexican flare. Mexican Monday? Taco Tuesday? Sounds great to me.
BONUS: it’s carnivorous husband approved. 😉
mushroom & black bean enchiladas:
Serving Size: 3 enchiladas
Points per Serving: 8pp (or eat the whole pan for 16pp)
6 white corn tortillas
1/2 small onion, diced
1 garlic clove, minced
7 button mushrooms, chopped
5oz black beans, drained and rinsed
1/4t taco seasoning
1C mild enchilada sauce
1/4C shredded cheddar cheese
(Optional toppings for additional points: avocado, greek yogurt/light sour cream, hot sauce, jalapeños, lettuce, etc)
•Preheat oven to 350ºF.
•In a sprayed medium sized skillet, sautee onions until slightly translucent then add the mushrooms.
•When mushrooms are almost soft, add the garlic and cook until fragrant (1min).
•Add the black beans and taco seasoning. Toss around to coat and let everything heat through.
•Wrap 6 corn torillas in 2 wet paper towels and warm in the microwave for 20-30seconds and remove.
•In a 8×8 sprayed baking dish, pour a tablespoon or so of the enchilada sauce to coat the bottom.
•Carefully put 1/6 of the filling into each tortilla and roll. (It’s ok if some of the filling falls out. You’ll use it as a topping later 😉 )
•Place seam side down into the pan.
•Once all tortillas have been placed in the pan, pour the rest of the enchilada sauce over all of the tortillas.
•Sprinkle on leftover filling that fell out and top with the cheese.
•Bake for 20-25 minutes.
•Allow to cool for a few minutes. Finally, dish up and dress it up with your favorite mexican toppings!