If you put sliced mushrooms in a salad, I will eat around them, and so will my kids. But dice the mushrooms up and add them to a dish and we will devour them every.single.time. Which is a good thing! Despite all the time we spend outside, my oldest son and I have low levels of Vitamin D. In addition to a prescription, my doctor gave me a list of natural sources of Vitamin D and mushrooms were, in my opinion, the most delicious option on the list.
Mushrooms also make a filling, low-calorie substitute for meat in recipes. Combine mushrooms with beans and you have a hearty meal that will even satisfy a teenage boy with a hollow leg.
I was really tempted after sauteeing the mushrooms with onions and peppers to just grab a fork and chow down, but I promised my family an enchilada casserole, so I exercised self-control.
I added cooked beans, frozen corn, and homemade enchilada sauce to the mushroom mixture and layered it between tortilla pieces to create an enchilada casserole that is ready in under 30 minutes.
If you have someone in your family, like my daughter, who isn’t crazy about mushrooms, I suggest using white button mushrooms, because they are mild and take on the flavor of the other ingredients. After eating this casserole, my daughter said, “It’s fantabulous! And you can quote me on that”.
- 1 tablespoon olive oil
- 8 oz. white button mushrooms, diced
- 1 cup diced onions
- ½ cup diced peppers
- 1 can or 1¾ cups cooked black beans
- 1 can or 1¾ cups frozen corn
- 1 cup + 2 tablespoons enchilada sauce, divided
- 15 - 18 corn tortillas
- 1 -2 cups Mexican cheese
- Heat oil in a skillet. Add mushrooms, onion, and peppers. cook until the onions are translucent. Remove from heat.
- Add beans, corn, and ½ cup enchilada sauce.
- Use a pizza cutter to cut the tortillas in fourths.
- Spread 2 tablespoons enchilada sauce on the bottom of the casserole dish.
- Layer ⅓ of the tortillas pieces on the bottom of the casserole dish.
- Spread half of the mushroom-bean mixture over the tortillas.
- Repeat the tortilla and mushroom-bean mixtures.
- Place the remaining tortilla pieces over the mushroom-bean mixture.
- Spread ½ cup of enchilada sauce over the tortillas.
- Sprinkle cheese over the enchilada sauce.
- Bake at 400 degrees for 20 minutes.
More Mushroom Recipes:
- Stuffed Portabello Mushrooms
- Spinach and Mushroom Quesadillas
- Chicken, Artichoke, and Mushroom Pizza
- The Mushroom Channel – great resource for recipes using mushrooms.
- Mushroom Channel Pinterest Board – more delicious mushroom recipes.
- Mushroom Channel Facebook page – links to mushroom recipes and resources.
This is a partnered post with The Mushroom Channel and Global Influence. The opinions and recipe are my own.