Chili-Stuffed Enchiladas with Roasted-Mushroom Sauce Recipe | Vegetarian Times Skip to main content

Chili-Stuffed Enchiladas with Roasted-Mushroom Sauce

A can of vegetarian chili (it’s not all beans—quinoa is in there, too!) makes for a quick and hearty enchilada filling. A 9-inch cast-iron skillet does double duty in this recipe as an oven roaster for the sauce and as a casserole dish for the finished enchiladas. 

Ingredients: 

Ingredients: 

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1 lb. portobello or button mushrooms, cut into 1-inch pieces (6 cups)
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4 green onions, thinly sliced (¾ cup), divided
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1 Tbs. olive oil
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1 ½ tsp. ground cumin
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1 ½ tsp. ground coriander
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1 cup crushed tomatoes, divided
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½ cup low-sodium vegetable broth
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1 14.5-oz. can Eden Foods Black Bean & Quinoa Chili
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¾ cup finely grated white cheddar cheese, divided
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½ cup finely grated queso fresco, divided
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½ tsp. chili powder
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8 7-inch corn tortillas, warmed
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¼ cup diced fresh tomatoes
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1 avocado, thinly sliced

Instructions: 

1 Place 9-inch cast-iron skillet in oven; preheat oven to 400˚F.

2 Remove skillet from oven, and combine mushrooms, ¼ cup green onions, oil, cumin, and coriander in skillet. Season with salt and pepper, if desired. Roast 10 minutes, stir, return to oven, and roast 5 minutes more. Reduce oven to 350˚F and remove skillet. Stir ¾ cup crushed tomatoes and broth into mushrooms, scraping skillet to incorporate any browned bits, and return to oven 5 minutes, until heated through and saucy. Transfer mushroom sauce to small bowl, and keep warm. Wipe out skillet, and coat with cooking spray.

3 Combine chili with ½ cup shredded cheddar, ¼ cup queso fresco, ¼ cup green onions, remaining ¼ cup crushed tomatoes, and chili powder in medium bowl. Season with salt, if desired.

4 Working one at a time, brush both sides of tortilla with liquid from mushroom sauce. Spoon ¼ cup chili mixture into center of each tortilla and roll tightly. Place seam-side down in same skillet. Repeat, forming eight enchiladas. Pour mushroom sauce over enchiladas. Sprinkle with remaining ¼ cup cheddar cheese. Bake 25 minutes. Garnish with remaining ¼ cup green onions and remaining ¼ cup queso fresco, plus fresh, diced tomatoes and sliced avocado.

Nutrition Information: 

Unit (Serving Size): 
per serving (2 enchiladas)
Calories: 
520
Protein: 
20 g
Total Fat: 
24 g
Saturated Fat: 
7 g
Carbohydrates: 
59 g
Cholesterol: 
29 mg
Sodium: 
605 mg
Fiber: 
14 g
Sugar: 
13 g
Yield: 
serves 4