The Garden & Saucier
Veggie Enchiladas with Grilled Portobello Mushrooms, Corn, and Black Beans
The Strategy:
A truly spectacular vegetarian enchilada relies entirely on building deep, complex flavors that rival any meat-based dish. By first grilling thick portobello mushroom caps, we extract an incredible, smoky meatiness. We then pair these robust mushrooms with a hearty mixture of black beans, sweet corn, and a deeply savory, scratch-made enchilada sauce that utilizes a touch of cocoa powder to achieve an intense, mole-like richness.
Ingredients
- For sauce:
- 3 tablespoons chili powder
- 3 tablespoons unbleached all-purpose flour
- 1 teaspoon cocoa powder
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 (15.5 ounce) can crushed tomatoes
- For enchiladas:
- 4 portobello mushroom caps, stems and gills removed
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 medium red onion, peeled and finely diced, about 1 cup
- 1 large red bell pepper, seeded, veins removed, and diced, about 1 cup
- 1 (10-ounce) package frozen white corn, thawed
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 teaspoon chili powder
- 4 (8-inch diameter) flour tortillas
- 8 ounces sharp cheddar cheese, grated, about 2 cups (reserve some for garnish)
- 4 to 5 green onions, thinly sliced, about ½ cup
Instructions
- Make the enchilada sauce by whisking together chili powder, flour, cocoa powder, garlic powder, and oregano in a small pot.
- Whisk in about ½ cup of water to create a smooth paste.
- Warm the paste over medium-high heat for about 1 minute.
- Whisk in tomato paste and another 2 to 2 ½ cups water and bring to a boil.
- Reduce the heat to medium-low and simmer, whisking constantly, until the sauce begins to thicken.
- Whisk in crushed tomatoes.
- Set the sauce aside while you continue the recipe.
- Spray a grill pan with vegetable oil spray.
- Heat the grill to medium-high.
- Drizzle the mushrooms with 2 tablespoons olive oil and place into the pan, cap side down. Grill the mushrooms, turning once, until just beginning to soften. Season with salt and pepper. Remove to a platter and cool slightly.
- Cut the mushrooms into ½-inch slices.
- Heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Cook the onion, pepper, corn, and black beans in the skillet until the vegetables are soft. Season with chili powder, salt, and pepper.
- Preheat your oven to 350°.
- Pour some of the enchilada sauce in the bottom of a baking dish. Lay one flour tortilla onto your work surface. Spread the tortilla with cheese. Top with a layer of sautéed veggies. Lay slices of grilled mushroom over the top. Roll the tortilla around the veggies.
- Lay the enchilada in the baking dish and continue with remaining ingredients. Cover the enchiladas with the remaining sauce and sprinkle extra cheese on the top.
- Bake the enchiladas in the oven until the cheese is melted and the sauce bubbles, about 15 to 20 minutes. Garnish with green onions.
Thing to Note:
These peppers are terrific for the veggie conscious ... but you can beef them up for the Meat Lover in your family. Just change up the filling. It’s all good!
The full recipe lives in the Vault
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The Heart of the Table
Bringing a heavy, bubbling dish of deeply spiced enchiladas to the center of the table instantly transforms a simple meal into a celebration. By meticulously grilling the portobellos and carefully rolling each tortilla by hand, you are crafting a restorative, communal experience. Sharing this hearty, comforting meal encourages everyone to drop their guard, pass the plates, and find profound connection in the shared joy of a beautifully prepared dinner.
Neighborly Grace
- THE PRESENTATION: Place the hot baking dish on a sturdy trivet directly in the center of the table. Provide a wide, flat spatula so guests can easily lift the heavy, cheese-laden enchiladas onto their plates. Garnish the entire dish heavily with fresh, thinly sliced green onions right before serving for a pop of vibrant color.
- THE POUR: A crisp, slightly salty Margarita on the rocks or a bright, citrus-forward Mexican lager. You need a beverage with sharp acidity and a clean finish to cut through the heavy cheddar cheese and rich cocoa-chili sauce.
- THE VIBE: Vibrant, generous, and festive. This is the perfect anchor for a lively, casual dinner party where the music is upbeat and the conversation flows easily.
