Black Bean & Mushroom Enchilada Casserole
1 (15 ounce) black beans, be sure to rinse.
½ cup veggie broth
2 tablespoons extra-virgin olive oil
½ medium onion, chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon salt
8 ounces sliced button mushrooms
8 (6 inch) corn tortillas
1 cup red enchilada sauce, divided (see below)
½ cup shredded pepper Jack cheese
1 avocado, cilantro, sour cream, cotija cheese
Preheat oven to 350⁰.
Place beans and broth in a blender or food processor; blend until thick and saucy, about 10 seconds.
Heat oil in a medium pan over medium heat; add onion, cumin, oregano, paprika and salt; cook, stirring frequently, for 3 minutes. Add mushrooms; cook, stirring frequently, until the mushrooms begin to release their liquid. Add the pureed beans and simmer, stirring frequently, until thickened slightly, about 5 minutes.
Microwave tortillas on High until the tortillas are pliable.
Coat the bottom of a 9-by-13-inch casserole dish with olive oil spray. Spread 1/4 cup enchilada sauce on the bottom of it. Add about 1/3 cup black bean filling to each tortilla; roll and assemble, seam-side down, tightly in the casserole dish.
Pour the remaining enchilada sauce over the enchiladas, spooning the sauce onto the tortillas so they’re completely covered. Top with cheese. Cover with foil and bake until melted and bubbly, 25 to 30 minutes.
Serve with avocado, cilantro, sour cream and cotija cheese on top. Enjoy!