Tuesday, March 17, 2009

Veggie Enchiladas with Grilled Portobello Mushrooms, Corn and Black Beans

Grilled portobello mushrooms are the star of the dish. The rich sauce is yummy and can be used on everything from nachos to burritos. You can prepare the dish in advance and stick it into the oven minutes before your guests arrive!

For the sauce:
3 tablespoons chili powder
3 tablespoons unbleached all-purpose flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (15.5 ounce) can crushed tomatoes

For the enchiladas:
4 portobello mushroom caps, stems and gills removed, sliced, about 4 cups
4 tablespoons olive oil (2 for grilling mushrooms and 2 more for sautéing vegetables
A pinch of coarse salt and a grind of fresh pepper
1 medium red onion, finely diced, about 1 cup
1 large red bell pepper, seeded, veins removed, diced, about 1 cup
1 (10-ounce) package frozen white corn, thawed
1 (15.5-ounce) cans black beans, drained
1 teaspoon chili powder
4 (8-inch diameter) flour tortillas
8 ounces sharp cheddar cheese, grated, about 2 cups (reserve some for garnish)
4 to 5 green onions, thinly sliced, about ½ cup

Make the enchilada sauce by whisking together chili powder, flour, cocoa powder garlic salt and oregano. Whisk in about ½ cup of water to create a smooth paste. Put this mixture into a saucepot over medium heat. Whisk in the remaining water. Bring this mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the sauce begins to thicken. Whisk in crushed tomatoes. Set the sauce aside while you continue the recipe.

Spray a grill pan with vegetable oil spray. Heat the grill to medium high. Drizzle the mushrooms with 2 tablespoons olive oil and place into the pan, cap side down. Grill the mushrooms turning once until just beginning to soften. Season with salt and pepper. Remove to a platter and cool slightly. Cut the mushrooms into ½-inch slices.

Heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Cook the onion, pepper, corn and black beans in the skillet until the vegetables are soft. Season with chili powder, salt and pepper.

Preheat the oven to 350 degrees. Lay one flour tortilla onto your work surface. Spread the tortilla with cheese. Top with a layer of veggies. Lay slices of grilled mushroom over the top. Fold the tortilla around the veggies (burrito-style). Place the enchilada into a baking dish and continue with remaining ingredients. Cover the enchiladas with the sauce and sprinkle extra cheese on the top.

Bake the enchiladas in the oven until the cheese is melted, and the sauce bubbles, about 15 to 20 minutes. Garnish with green onions.

Servings: 4
Preparation Time: 20 minutes
Cook Time: 15 to 20 minutes

Sources and Substitutions
Feel free to use your favorite type of tortilla. Choose tortillas made from corn, if you prefer. Gourmet tortillas made with ingredients like whole wheat flour, sun-dried tomatoes and spinach will work just fine.
Related Posts with Thumbnails