Mushroom, Spinach, and Pinto Bean Enchiladas

 

 Meal Prep Magic: Time-Saving Tricks for Stress-Free Cooking, a Weelicious Cookbook by Catherine McCord is a new release (April 4, 2023) from Abrams Books, and well worth investigating. Aside from the tips on fridge and pantry organization, there are some darned good recipes. This one (as so many Mexican and Tex-Mex recipes tend to do) caught my eye. I was surprised at how quickly this dish came together. Quicker than I had imagined, actually, and it was incredibly satisfying and delicious. I used portobello mushrooms and a bit of Montreal steak seasoning, so mine had a very woodsy and meaty flavor. For me, one enchilada by itself, made a meal. This is a recipe that I plan to revisit often. 

 Mushroom, Spinach, and Pinto Bean Enchiladas
Slightly adapted from Meal Prep Magic by Catherine McCord

2 T. olive oil
1 lb. mushrooms, sliced*
¼ t. Montreal Steak Seasoning
½ t. garlic powder
1 t. onion powder
½ t. ground cumin
½ t. kosher salt
2 c. loosely packed fresh spinach
1 15-oz. can pinto beans, drained and rinsed
1 ½ c. shredded Mexican cheese blend
1 12-oz. can enchilada sauce**
6 large flour tortillas

Preheat the oven to 400°F. Spray a 9” x 11” baking dish with PAM; set aside.

Heat the oil in a 12” sauté pan over medium heat. Add the mushrooms, steak seasoning, garlic powder, onion powder, cumin, and salt to the oil and sauté, stirring occasionally, for four minutes or until the mushrooms start to turn golden. Add the spinach and stir until wilted, about one minute. Remove the mushrooms and spinach from the heat, stir in the beans and 1/2 cup of the cheese.

Spread half of the enchilada sauce in the bottom of your prepared baking dish. Place the tortillas on a work surface. Scoop 1/2 cup of the mushroom mixture onto the half of the tortilla closest to you. Roll up the tortillas and place them on the top of the enchilada sauce. Top with the remaining enchilada sauce.

Cover the enchilada pan with foil and bake for 15 minutes. Remove the foil, top with the remaining cup of cheese, and bake for an additional 15 minutes. Allow to cool for a few minutes and serve.

Garnish as you see fit.

*I used Melissa’s portobello mushrooms

**I made my own enchilada sauce

As an Amazon Associate I earn from qualifying purchases.

 Disclosure: I received a complimentary copy of this book from Abrams Books as a member of their Abrams Dinner Party 2022-2023.