This enchilada has red and green sauce! Fresh vegetables, black beans, and cheese fill these vegetarian enchiladas. Recipe makes 10 enchiladas.
– ½ batch (1 cup) red enchilada sauce – ½ batch (1 cup) green enchilada sauce – 2 tablespoons extra-virgin olive oil – 1 large yellow onion, cut into 2” long thin strip – 2 medium red bell peppers, cut into 2” long thin strip – ¾ teaspoon fine salt, divided – 8 ounces Baby Bella mushrooms, cleaned and thinly sliced – 5 ounces baby spinach – 4 cloves garlic, pressed or minced – 1 teaspoon ground cumin – 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black bean
– Freshly ground black pepper, to taste – 4 ounces (1 packed cup) Monterey Jack cheese or pepper jack cheese (for extra kick) – 10 corn tortilla – Garnishes: Chopped red onion or radish or green onion, cilantro leaves and crumbled Cotija or feta cheese
Preheat oven to 400��F. Rub olive oil or cooking spray on a 9-by-13-inch pan. In a medium Dutch oven, heat olive oil on medium. Stir in onion, bell pepper, and ½ teaspoon salt.
Stir occasionally for 5–6 minutes to tenderise the onion and pepper. Mix in mushrooms and remaining ¼ teaspoon salt. Stir frequently for 6–9 minutes until the mushrooms caramelise and stick to the pan.
Add large handfuls of spinach and stir. Wilt spinach in 2–4 minutes. Cook garlic and cumin for 30–60 seconds to fragrant. Remove the pot from heat and add the black beans and cheese.
Salt and pepper to taste. Reserve the mixture for a few minutes. Spread the tortillas on a large, rimmed baking sheet and bake for two minutes until warm and pliable.
Stack and wrap tortillas in a clean tea towel to warm. Arrange enchiladas by pouring ⅓ cup of each sauce into the baking dish base (half on each side). Gently spread each sauce on half the baking dish.
Spread about ⅓ cup filling down the centre of each tortilla. Place the tortillas seam-side down in the baking dish after rolling them around the filling.
Cover half of the tortillas with ⅔ cup red sauce to match the base, and the other half with the remaining green sauce.
Bake the enchiladas uncovered on the middle rack for 20–22 minutes, until the sauce bubbles around the edges and the top turns matte. Serve with desired garnishes.