“Even your meat-eating friends will go crazy over this dish.”
I have a difficult time going to Mexican restaurants and ordering from the vegetarian menu, which typically consists of about 4 or 5 options. No matter the restaurant, I can guarantee a cheese or bean enchilada is offered in addition to a cheese or bean quesadilla – and when I say bean, I’m talking refried beans. That’s great and all, and I’m sure some people just love a big tortilla filled with greasy cheese and beans the consistency of, well…you know, but I’m just over what most Mexican restaurants deem to be their “healthy vegetarian options.”
It’s time for enchiladas to have some real substance. What makes this recipe delicious for even the non-vegetarians is not just the fresh and vibrant flavors. I’d have to say the mushrooms make a big, big impact. In addition to the beans being wholesome and loaded with protein, the mushrooms provide a meaty texture with even more vitamins and nutrients. When eating this dish, you won’t be searching for the substance that often is MIA in most meatless enchiladas.
In addition, the fresh jalepeno gives this dish a crisp spicy kick in contrast to the creamy sweetness of the avocado. It also doesn’t hurt that this recipe is super healthy and low fat. You are bound to enjoy what you create!
Here’s what you’ll need:
(Adapted from Mommy’s Sweet Confessions)
Avocado Cream Sauce
1/2 jalepeno pepper (seeded and ribbed)
3 cloves of garlic
1/2 cup of vegetable stock
2 tablespoons of nonfat plain Greek yogurt
1/2 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of pine nuts
6 tablespoons of fresh cilantro
3 tablespoons of olive oil
1 15-ounce can of black beans (rinsed and drained)
1/2 green pepper, diced
1/2 cup of baby portobello mushrooms, diced
5 green onions, sliced
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 1/2 cups of pepper jack cheese (divided), grated
6-7 medium whole grain tortillas
1 medium tomato, thinly sliced
Preheat your oven to 375 degrees.
In a food processor, chop the jalepeno and garlic until they are finely minced. Then add the avocado, vegetable stock, yogurt, salt, and pepper until creamy. Transfer the mixture to a bowl and set aside.
Wipe out the food processor and then chop the nuts, cilantro, and olive oil to create the pesto. Set this aside as well.
In a large mixing bowl, stir together the pesto, beans, mushrooms, green onions, salt, pepper, and 2/3 of the cheese.
Cover the bottom of a rectangular baking dish with a thin layer of the avocado cream. Add a couple spoonfuls of filling to each tortilla. Roll them tightly and place seam-side down in the dish. Cover the tortillas with the rest of the avocado cream, and sprinkle with the remaining cheese. Top with slices of tomatoes.
Bake for 45 minutes or until the cheese is bubbly.
The melted cheese, creamy avocado, and sweet roasted tomatoes are such a perfect combination.