The Headlines:
These aren't like your Mama's Enchiladas.
They're better.
Shhhhhhhhhh!
I've never been that interested in cooking. Problem is... I love really good food. Just not enough to actually make it! I once even did a cooking segment at one of my old TV stations in Washington State. They were having "guest chefs" on the weekend morning show. I was one of them. It was hysterical. Like it was so bad, it was good.
Which, by the way, we made these AMAZING STICKY BUNS, chalk full of ooooey, gooey goodness! Find the recipe HERE.
I digress... so back to the point: if I make something and put it on this blog it's worth trying. Really. Really, really.
I served this little dish to my husband this week.... Bean & Mushroom Enchiladas. He stood up and applauded. No joke.
It really is that good. My daughter even raved. No, that doesn't always happen. At first, my 2 year old son refused to eat it since it looked way too healthy - but he eventually came around and shoveled it in his mouth!
Here's why it's so excellent: first of all it's healthy. Second, the mushroom-bean combination is totally unexpected. But you have to love mushrooms. I happen to la-la-LOVE them. Lastly, it took maybe 15 minutes to put together... something any mom can handle during the week.
So let's get started!
Here's what you need:
EVOO
1 pound mushrooms (button, cremini, whatever your store has)... cut up
5 garlic cloves minced
1 teaspoon of something you have in your seasoning drawer, i.e.: cayenne pepper (be careful this stuff is HOT), chipotle seasoning mix, maybe paprika - I think I used all of them!
sale & pepper
1 can of black beans rinsed & drained.
10 corn tortillas - warmed and cut in half
3 plus cups of your favorite salsa
2 cups shredded monterey jack cheese (3 if you want it extra cheesy)
cilantro
Here's what you do:
Preheat oven to 400 degrees. In a large skillet heat some olive oil and then add mushrooms, cook, stirring often, until they're browned and sautéed. That should take about 6 minutes. Add garlic and seasoning/salt/pepper. Then add black beans, stir and cook for about 2 more minutes. Remove from heat. Then place 7 tortilla halves on the bottom of your large casserole dish. Top with half of bean and mushroom mix.
Then add a cup plus of salsa, followed by a third of the cheese (or one of the cups of cheese if you want extra cheesy). Do another layer of 7 tortillas, beans & mushrooms, cup plus of salsa and cheese. Finally, put the leftover tortillas, salsa and cheese on top.
Cover with foil and bake for 10 minutes. Then remove foil and bake 5-7 minutes longer. Grab from the oven, add fresh cut cilantro for color (and taste) on top! You're done - major yum awaits!
Good luck! I'm telling you - you won't be disappointed!
These aren't like your Mama's Enchiladas.
They're better.
Shhhhhhhhhh!
I've never been that interested in cooking. Problem is... I love really good food. Just not enough to actually make it! I once even did a cooking segment at one of my old TV stations in Washington State. They were having "guest chefs" on the weekend morning show. I was one of them. It was hysterical. Like it was so bad, it was good.
Which, by the way, we made these AMAZING STICKY BUNS, chalk full of ooooey, gooey goodness! Find the recipe HERE.
I digress... so back to the point: if I make something and put it on this blog it's worth trying. Really. Really, really.
I served this little dish to my husband this week.... Bean & Mushroom Enchiladas. He stood up and applauded. No joke.
It really is that good. My daughter even raved. No, that doesn't always happen. At first, my 2 year old son refused to eat it since it looked way too healthy - but he eventually came around and shoveled it in his mouth!
Here's why it's so excellent: first of all it's healthy. Second, the mushroom-bean combination is totally unexpected. But you have to love mushrooms. I happen to la-la-LOVE them. Lastly, it took maybe 15 minutes to put together... something any mom can handle during the week.
So let's get started!
Here's what you need:
EVOO
1 pound mushrooms (button, cremini, whatever your store has)... cut up
5 garlic cloves minced
1 teaspoon of something you have in your seasoning drawer, i.e.: cayenne pepper (be careful this stuff is HOT), chipotle seasoning mix, maybe paprika - I think I used all of them!
sale & pepper
1 can of black beans rinsed & drained.
10 corn tortillas - warmed and cut in half
3 plus cups of your favorite salsa
2 cups shredded monterey jack cheese (3 if you want it extra cheesy)
cilantro
Here's what you do:
Preheat oven to 400 degrees. In a large skillet heat some olive oil and then add mushrooms, cook, stirring often, until they're browned and sautéed. That should take about 6 minutes. Add garlic and seasoning/salt/pepper. Then add black beans, stir and cook for about 2 more minutes. Remove from heat. Then place 7 tortilla halves on the bottom of your large casserole dish. Top with half of bean and mushroom mix.
Then add a cup plus of salsa, followed by a third of the cheese (or one of the cups of cheese if you want extra cheesy). Do another layer of 7 tortillas, beans & mushrooms, cup plus of salsa and cheese. Finally, put the leftover tortillas, salsa and cheese on top.
Cover with foil and bake for 10 minutes. Then remove foil and bake 5-7 minutes longer. Grab from the oven, add fresh cut cilantro for color (and taste) on top! You're done - major yum awaits!
Good luck! I'm telling you - you won't be disappointed!
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