Ingredients
Scale
- 8 small corn tortillas (6-inch / 15 cm)
- 2 cups sliced cremini mushrooms
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt to taste
- 2 cups enchilada sauce
- 1 cup vegan shredded cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet and sauté onions until soft, then add garlic.
- Cook mushrooms until browned and moisture evaporates.
- Add spices and black beans, mixing well.
- Warm tortillas to make them flexible.
- Fill tortillas, roll tightly, and place in a baking dish.
- Pour enchilada sauce over the top and add vegan cheese.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly.
- Garnish with cilantro and serve warm.
- Prep Time: 15 minutes
- Category: Dinner
- Cuisine: American