Walnut Enchiladas

 I have been spending a good bit of time with Abrams new release, The Forest Feast Road Trip cookbook. I find the recipes in this book to be quite intriguing. I was looking for something unique to fix for Cinco de Mayo when I came across this one for walnut enchiladas. Truthfully, I could not imagine how these would be any good. Also truthfully, they are amazing! I topped mine with sour cream and salsa verde. Next time when I make them, and there will be a next time, I’m going to stir a little cumin and cilantro into the walnut mixture.  I think I’m also going to try this with portobello mushrooms to give it a meatier taste rather than the more subtle button mushrooms that I did use. That said, these were very good as written.

Walnut Enchiladas
From The Forest Feast Road Trip

1-2 T. olive oil
Pinch of salt
1 c. mushrooms, chopped
1 red onion, diced
¾ c. unsalted walnuts, chopped
1 15-oz. can black beans, drained
8 corn tortillas
1 16-oz. jar enchilada sauce
1 c. grated cheddar cheese

Preheat oven to 375°F.

In a medium skillet over medium low heat, sauté mushrooms and onion in olive oil with a pinch of salt for 8-10 minutes. Stir in walnuts and beans, heating through.

Spray a 12” x 7” casserole dish with PAM. Pour half of the can of enchilada sauce into the bottom of the casserole dish. Warm the tortillas in a skillet or over a low flame, and immediately begin filling each with the mixture (I used a cookie scoop for this), roll them, and place them seem side down into the dish. Pour any leftover filling over the top, along with the remaining enchilada sauce. Scatter cheddar cheese overall, and bake for 20 to 25 minutes.

 

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Disclosure: I received a complimentary copy of The Forest Feast Road Trip from Abrams Books as a member of their Abrams Dinner Party 2021-2022.