Spinach-Mushroom-Black Bean Enchiladas— Capping of a week of Mexcellence
In an effort better plan meals and avoid wasting any of the groceries we buy each week, Sam and I have decided to pick a particular type or ethnicity of food, and then making meals in that genre for the entire week. That way, we can build off of the previous meal’s leftovers and leftover ingredients. This past week was Mexican, and included sweet-potato-black bean soup, homemade tortilla chips and salsa, and veggie tacos. We ended the week with spinach-mushroom-black bean enchiladas. And as long as you are careful about loading on the cheese, these are a healthy option for what is often a heavy entrée.
Spinach-Mushroom-Black Bean Enchiladas
For the filling, I mixed the remaining cup of the black bean soup I’d made earlier in the week with the mushrooms and spinach. But, you can also just mix in 1/2 – 3/4 of a cup of cooked, rinsed black beans and some vegetable broth. As always, adjust all spices to your own taste. The pumpkin seeds on top are optional, but they add a nice contrasting crunch.
- Olive oil
- 4-5 cloves of garlic, smashed and minced, divided
- 2-3 jalapeños, diced
- 1 chipotle in adobo, minced
- 28 ounces canned diced tomatoes
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon freshly ground coriander
- 1/2 teaspoon cinnamon
- Salt to taste
- 1 cup of black bean soup (or 1/2 – 3/4 cups of black beans, plus vegetable broth)
- 8 ounces of mushrooms, sliced (I used a mixture of creminis and shitakes)
- 1 small bunch of spinach, rinsed and chopped
- Juice of 1 lime
- Corn tortillas
- Grated cheese (you can use monterey jack, queso fresco, cheddar, etc, or a mixture– I actually used a mix of monterey jack and a peppercorn gouda, because it was what I had on hand)
- Cilantro, chopped
- Roasted pumpkin seeds (optional)
Lightly coat a large saucepan with olive oil and place on medium heat. Add half of the garlic, the jalapeños, and the chipotle, and let cook for 2-3 minutes, being careful not to let the garlic burn. Add the tomatoes, bay leaf, and spices, and let simmer for 20-30 minutes. Salt to taste. Transfer mixture to a blender or the bowl of a food processor, and blend until smooth.
Meanwhile, preheat oven to 375. As the sauce is simmering, place a large skillet on medium-high heat. Add the black bean soup and remaining garlic and let cook for 1-2 minutes. Add the mushrooms, and cook until tender. Lower the heat and add the lime juice and the chopped spinach, mixing until all is incorporated, and cooking for just a minute, until spinach is wilted.
Enchilada assembly: Corn tortillas are brittle when they are cold, so you’ll want to warm them before filling them, or they will break. I did each one individually in a cast iron pan (no oil), heating it for 30 seconds to a minute on each side, until it was pliable, and then I filled it. You might also try just placing a tray of them in the oven as it preheats for a few minutes, or steaming them.
Ladle a generous amount of sauce into a casserole dish. Take a warm corn tortilla. Place a couple tablespoons of spinach-mushroom filling in the center. Fold each side the tortilla over, and tuck the ends in, and place in the casserole dish. Repeat until dish is filled. Cover filled tortillas with remaining sauce. Sprinkle cheese over top. Sprinkle pumpkin seeds on top as well, if using. Bake for 30 minutes, or until bubbly. Garnish with fresh chopped cilantro. Enjoy!