Portabella Enchiladas

Bursting with bold flavors and hearty textures, these Portabella Enchiladas are a mouthwatering twist on a Tex-Mex favorite, perfect for vegetarians and mushroom lovers alike. Tender, cumin-spiced Portabella mushroom strips are sautéed to perfection and combined with black beans, sweet corn, and a touch of cheese to create a rich, satisfying filling. Each soft flour tortilla is rolled up and smothered in tangy red enchilada sauce, then topped with a gooey layer of melty cheese for an irresistible finish. Quick to prep and baked to bubbly perfection in just 25 minutes, this easy dinner recipe offers a crowd-pleasing option for weeknight meals or casual entertaining. Serve with a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant, flavorful dish that’s sure to impress. Keywords: Portabella enchiladas, vegetarian enchiladas, mushroom recipes, Tex-Mex dinner, easy enchilada recipe.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 large caps Portabella mushrooms
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Garlic powder
• 1 teaspoon Salt
• 1 15-ounce can, drained and rinsed Black beans
• 1 cup (fresh or frozen) Sweet corn kernels
• 1.5 cups Shredded Mexican cheese blend
• 6 medium-sized Flour tortillas
• 2 cups Red enchilada sauce
• 0.25 cup, chopped (optional for garnish) Cilantro
• 0.5 cup (optional for serving) Sour cream

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Clean the portabella mushrooms by wiping them with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon if desired.

Step 3

Slice the mushrooms into thin strips. In a large skillet, heat the olive oil over medium heat.

Step 4

Add the sliced mushrooms to the skillet and sprinkle with cumin, chili powder, garlic powder, and salt. Sauté the mushrooms for 5-7 minutes until they are tender and have released their moisture. Remove from heat.

Step 5

In a large bowl, combine the sautéed mushrooms, black beans, corn, and 1/2 cup of the shredded cheese. Mix well to create the enchilada filling.

Step 6

Spread 1/2 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.

Step 7

Lay a flour tortilla flat and spoon about 1/2 cup of the mushroom filling down the center. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 8

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are fully covered. Sprinkle the remaining 1 cup of shredded cheese on top.

Step 9

Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro if desired and serve with sour cream on the side.

Nutrition Facts

Serving size	(2317.8g)

Amount per serving	% Daily Value*
Calories	3395.0

Total Fat 197.6g	0%
Saturated Fat 93.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 442.1mg	0%
Sodium 12562.2mg	0%
Total Carbohydrate 283.7g	0%
Dietary Fiber 42.3g	0%
Total Sugars 49.3g
Protein 151.8g	0%

Vitamin D 110.8IU	0%
Calcium 3316.8mg	0%
Iron 25.4mg	0%
Potassium 2633.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 17.2%

Carbs: 32.2%