A truly delightful vegetarian option, this dish is made with a mixture of black beans and roasted mushrooms filled in a corn tortilla and baked with a chipotle tomato sauce
- Total time:
120 minutes
- Servings:
9
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
0.125 cup |
|
onion , sliced |
9.0
oz. |
2 cup |
|
garlic , peeled, whole, roasted |
1.0
oz. |
2 tbsp. |
|
black beans , canned, rinsed, drained |
46.5
oz. |
4.5 cup |
|
Spicy Hot V8® Vegetable Juice |
|
2 cup |
|
oyster mushrooms |
24.0
oz. |
4 cup |
|
kosher salt |
|
0.5 tsp. |
|
black pepper , ground |
|
1 tsp. |
|
whole roasted tomatoes , medium |
24.0
oz. |
3 cup |
|
chipotle pepper , finely chopped |
|
1 tbsp. |
|
Spicy Hot V8® Vegetable Juice |
|
2 cup |
|
black pepper |
|
1 tsp. |
|
olive oil |
|
0.125 cup |
|
corn tortilla , 6-inch |
|
36 ea. |
|
vegetable cooking spray , as needed |
|
0 as needed |
|
cotija cheese , grated |
2.0
oz. |
1 cup |
|
cilantro , chopped |
|
0.25 cup |
To Prepare Filling:
1. In a large sauce pan heat olive oil. Add onions. Sweat until light brown. Add garlic. Cook for 3 minutes.
2. Add black beans. Cook for 10 minutes on low heat. Add V8® Spicy Hot Vegetable Juice. Simmer until reduced by half.
3. Fold in roasted mushrooms. Season with salt and pepper. Let mixture cool. Reserve.
To Prepare Sauce:
1. In separate pot, add tomatoes, chipotle and V8® Spicy Hot Vegetable Juice. Simmer for 30 minutes. Season with pepper.
2. Using a blender, puree tomato sauce mixture until smooth. Reserve. Keep warm.
To Assemble:
1. Lightly brush tortillas with olive oil. Warm tortillas slightly in a pan. Reserve. Keep warm.
2. Portion 2 1/2 tablespoons of the black bean mixture into the center of each warm tortilla. Tightly roll to seal. Repeat process
3. Using non-stick cooking spray, lightly oil casserole dish. Line with rolled tortillas
4. Ladle sauce evenly over top of each to coat each enchilada. Bake in a 350°F oven for 20-25 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
To Serve:
1. To garnish, top with Cojita cheese and cilantro.
2. Using a serving spoon, portion 2 enchiladas onto plate. Serve immediately.
A truly delightful vegetarian option, this dish is made with a mixture of black beans and roasted mushrooms filled in a corn tortilla and baked with a chipotle tomato sauce
-
Total time:
120 minutes
-
Servings:
9
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
0.125 cup |
|
onion , sliced |
9.0
oz. |
2 cup |
|
garlic , peeled, whole, roasted |
1.0
oz. |
2 tbsp. |
|
black beans , canned, rinsed, drained |
46.5
oz. |
4.5 cup |
|
Spicy Hot V8® Vegetable Juice |
|
2 cup |
|
oyster mushrooms |
24.0
oz. |
4 cup |
|
kosher salt |
|
0.5 tsp. |
|
black pepper , ground |
|
1 tsp. |
|
whole roasted tomatoes , medium |
24.0
oz. |
3 cup |
|
chipotle pepper , finely chopped |
|
1 tbsp. |
|
Spicy Hot V8® Vegetable Juice |
|
2 cup |
|
black pepper |
|
1 tsp. |
|
olive oil |
|
0.125 cup |
|
corn tortilla , 6-inch |
|
36 ea. |
|
vegetable cooking spray , as needed |
|
0 as needed |
|
cotija cheese , grated |
2.0
oz. |
1 cup |
|
cilantro , chopped |
|
0.25 cup |
To Prepare Filling:
1. In a large sauce pan heat olive oil. Add onions. Sweat until light brown. Add garlic. Cook for 3 minutes.
2. Add black beans. Cook for 10 minutes on low heat. Add V8® Spicy Hot Vegetable Juice. Simmer until reduced by half.
3. Fold in roasted mushrooms. Season with salt and pepper. Let mixture cool. Reserve.
To Prepare Sauce:
1. In separate pot, add tomatoes, chipotle and V8® Spicy Hot Vegetable Juice. Simmer for 30 minutes. Season with pepper.
2. Using a blender, puree tomato sauce mixture until smooth. Reserve. Keep warm.
To Assemble:
1. Lightly brush tortillas with olive oil. Warm tortillas slightly in a pan. Reserve. Keep warm.
2. Portion 2 1/2 tablespoons of the black bean mixture into the center of each warm tortilla. Tightly roll to seal. Repeat process
3. Using non-stick cooking spray, lightly oil casserole dish. Line with rolled tortillas
4. Ladle sauce evenly over top of each to coat each enchilada. Bake in a 350°F oven for 20-25 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
To Serve:
1. To garnish, top with Cojita cheese and cilantro.
2. Using a serving spoon, portion 2 enchiladas onto plate. Serve immediately.
