Black Bean & Mushroom Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.6
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 330.4 mg
  • Total Carbs: 42.5 g
  • Dietary Fiber: 7.4 g
  • Protein: 8.8 g

View full nutritional breakdown of Black Bean & Mushroom Enchiladas calories by ingredient
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Number of Servings: 8


    1 1/4 cups all-purpose flour
    3/4 cup cornmeal
    3/4 tsp kosher salt

    1 small onion, chopped
    1 small green pepper, chopped
    1 cup fresh mushrooms, chopped
    3/4 cup corn kernels
    1 clove garlic, minced
    1 tbsp extra virgin olive oil
    15 oz black beans
    2 tsp chili powder
    1/2 cup enchilada sauce
    3 tbsp fresh cilantro, chopped


For the corn tortillas, mix flour, cornmeal & salt in a medium sized mixing bowl. Add water until a thick dough ball forms. Divide into 8 equal portions. Flatten into 7 inch tortillas and cook on a very hot, dry skillet for about 10 seconds on one side, then 5 seconds on the second side. Tortilla should still be plyable.

In a hot skillet, add olive oil and heat until shimmering. Add onion, green pepper, garlic, corn, black beans and chili powder. Cook about 5 minutes, until onion and peppers are soft. Add mushrooms and cook until tender. Remove from heat.

Spoon 1/8 of the mixture into each of 8 tortillas. Roll and place into a baking pan with seam side down. Pour enchilada sauce over top. Cover baking pan with aluminum foil. Bake at 350 degrees for 20 minutes covered. Remove aluminum and bake for an additional 5 minutes.

Sprinkle fres cilantro over top after plated.

Serving Size: Makes 8 enchiladas

Number of Servings: 8

Recipe submitted by SparkPeople user SRKIENLE.

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