Black Bean and Mushroom Enchiladas

As you may know, every Tuesday I host fellow plant-based eater and cook on Instagram LIVE

at 7pm. On Tuesday 2nd February I had the pleasure of hosting Joel Robinson who is a musician but has a passion for cooking- particularly plant-based food. On that IG LIVE he shared the following recipe with us!

Ingredients

Serves 2-4 people

• 3 cups Homemade Enchilada Sauce or purchased sauce

• 2 tablespoons olive oil

• 2 large portobello mushroom caps

• 1/2 medium red onion

• 1 bell pepper

• 1 can black beans, drained and rinsed

• 1 teaspoon garlic powder

• 2 teaspoons cumin

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1 teaspoon Salt

• 2 tablespoons lime juice

• 1/2 cup vegetable broth or water

• 4 8-inch flour tortillas

• For the garnish: 1 cup thinly sliced romaine lettuce, 1 to 2 radishes cut into matchsticks, 2 tablespoons minced red onion, and torn cilantro

Method

1. Preheat the oven to 200 degrees Celsius.

2. Start the Enchilada Sauce (or for quicker prep, make it the night before).

3. Remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper.

4. In a large skillet, heat the olive oil over medium high heat. Sauté the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice and vegetable broth or water.

5. Cook for 2 minutes until the liquid is thickened into a sauce.

6. Make tortillas.

7. Spread 1 cup of the enchilada sauce in the bottom of a large baking dish.

8. Fill each tortilla with 1/4 cup of the vegetable filling, running in a line down the centre. Roll it up and place it in the baking dish seam side down. Once all of the tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce.

9. Bake for 5 minutes until warmed through. Top with garnishes and serve. (Leftovers keep well refrigerated.)

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Homemade Enchilada Sauce

Ingredients

• 3 tablespoons olive oil

• 1 cup minced yellow onion

• 3 garlic cloves

• 3 cups vegetable broth

• 6 ounce can tomato purée (2/3 Cup / 10 tablespoons)

• 1 tablespoon cumin

• 1/2 tablespoon oregano

• 1/2 tablespoon garlic powder

• 1/2 teaspoon chilli powder/ cayenne pepper

• 1/2 teaspoon Salt

Method

1. Mince the onion. Mince the garlic.

2. In a saucepan, heat the olive oil over medium heat. Add the onions and sauté for 5 minutes until golden and tender but not browned. Add the garlic and sauté for 1 minute.

3. Carefully pour in the vegetable broth, and then add the remaining ingredients: tomato purée, cumin, oregano, garlic powder, chilli powder, and salt. Bring to a simmer, where the sauce is gently bubbling, and simmer for 15 minutes.

4. Carefully transfer the contents to a blender (use a ladle to keep from splashing). Blend until smooth. Use immediately or place in a jar and refrigerate for up to 2 weeks.

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Flour Tortilla Wraps

Ingredients

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 3/4 cup water

• 3 tablespoons olive oil

Method

1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.

2. Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 12-in. circle.

3. In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side.

Hope you enjoy this recipe. If you'd like to watch the replay of this LIVE session, check it out here. Be sure to join me on our next instalment tomorrow with another special guest at 7pm on Instagram LIVE @chazdelightsnutrition. One more thing, if you make this recipe, please tag @chazdelightsnutrition and @joelrmusic in your posts and let others know where they too can find great plant-based recipes!

Until next time,

Chaz xx