2Portobello mushrooms or 12 small button mushroomswashed, cleaned and chopped
7cupspacked spinach leaves
6clovesgarlicor 1 heaped tablespoon of garlic paste
Couple twists pepper
Salt to taste
1can Black Beans
1cupdairy free cheeseoptional
1can / 16oz / Homemade or store bought Roasted Tomatillo sauce / salsa verdemild
Sixcountmedium size tortillas , gluten free or of choice *
Additional toppings (Optional)
Fresh salsa / Pico de Gallo
Fistful of cilantro chopped
Vegan sour cream
Heat oil in a wide pan. Once warm add in the onions and some salt.
Cook it until wilted and translucent . Approx 2 minutes.
Now add in chopped garlic or garlic paste.
Cook for 30 seconds.
Add in mushrooms and increase the heat to medium high for a minute.
Stir once or twice in between to avoid scorching at the bottom.
Add in all the spices and salt that are called for.
Now reduce the flame to medium low and continue cooking the mushrooms for 2-3 minutes until they are wilted and tender.
Add in the spinach in batches. Wait for the first half to wilt and then add another half.
Continue cooking for 1 minute.
Now add in the beans and cook for a minute more.
Give it a taste check and adjust spices if needed.
Let the mixture cool before proceeding with filling the enchiladas.
Prepare the rolling station as shown in the photos above.
Pre heat the oven to 375 deg F .
If tortillas are cold and not pliable warm them on a skillet 5-10 seconds each side or in a microwave for 10 seconds.
This will avoid breaking of the tortillas while rolling.
Cover a 7*11 baking dish with tomatillo sauce on the base and sides.
Now lightly spread some tomatillo sauce on a tortilla as shown in the photo.
Place the filling in the center. Add some cheese if desired. Do not over fill.
Now roll the tortilla to form a cylinder.
Place the prepared enchiladas in the baking dish seam side down .
Repeat this process for other tortillas until the baking dish is filled.
Now spread more sauce over the top covering the tortillas.
Cover with foil and bake in a pre-heated oven for 25 minutes.
If topping with cheese then after 25 minutes take out the foil and bake for additional 5 minutes until the cheese melts and bubbly.
Carefully take out the casserole with help of oven safe mittens .
Place it on a cooling rack or hot food safe coaster.
Enjoy with the toppings mentioned.
Recipe to enchiladas with homemade red enchilada sauce here. Vegetarian Enchiladas with refried beans & vegetables recipe here.You may use a can of Green Chile enchilada sauce instead of salsa verde.This recipe can be doubled or halved easily. The filling can be customized with your choice of veggies like zucchini , yellow squash , bell peppers, eggplant to name a few.You may add or skip cheese or use of your choice.Make filling up to 3 days ahead of time .I have used 7*11 pyrex glass pan to make these enchiladas. You will be left with some filling that I used to make quesadillas . If using 9*13 pan then you will be able to make 8 enchiladas in total.