Cheesy Mushroom Enchiladas


While at a dentist appointment, I saw this recipe, and just knew I had to try it. My family and I are trying to get in the habit of eating more meatless meals. So that means I am on a mission to find the BEST vegetarian recipes!! My little guy was not so thrilled about this meal, so I will have a meal that he enjoys already prepared for him.

Anywho, how is everything?

Recipe Adapted: Via

  •   4 teaspoons ground cumin
  • 1 15 ounce can tomato sauce
  • 8 soft corn tortillas (6-inch)
  • 1 cup white rice, cooked and tossed with chopped cilantro
  • 1 15 ounce can black beans, drained, rinsed and warmed                              
  • 1 pound white mushrooms, sliced
  • 1/4cup EVOO, plus more for greasing
  • 2 cups shredded Monterey jack
  • Salt
  • 1 large white onion, chopped (3 cups)
  • 2 tablespoons chili powder

  1. Preheat the oven to 400 degrees . In a skillet, cook the mushrooms in 2 tbsp. EVOO over medium heat, stirring, until golden, about 15 minutes. Toss in a bowl with 1 1/2 cups cheese; season.
  2. In the skillet, cook the onion in the remaining EVOO over medium heat, stirring, until golden, 6 to 8 minutes. Add spices; cook for 2 minutes. Stir in tomato sauce and 1/2 cup water. Reduce heat; simmer for 5 minutes. Season with salt.
  3. In a greased 9-by-13-inch baking dish, spread a third of the sauce. Coat tortillas in some sauce. Spread 1/3 cup mushroom filling down the centers; roll up and transfer to dish. Top with remaining sauce and cheese. Bake until bubbly, 15 minutes. Serve with rice and beans.

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  1. You had me at mushrooms! Black beans and cilantro are just the icing on the cake. Yumm.

  2. Oh my, so yummmmy! I like to have at least one dinner a week that's meatless, and this recipe looks amazing! I love anything with cheese and mushrooms! Yum!


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