Thursday, May 16, 2013

Black Bean and Mushroom Make Ahead Enchiladas Recipe

I love enchiladas, and am always tinkering with recipes for new combinations.  I like this one because you can make it up to a day ahead - so it's great to pull out for company. 


Ingredients:

1 10 ounce can cream of mushroom soup
1 7 ounce can chopped green chilis
1 cup sour cream (light is fine)
1 small onion, chopped
4 ounces fresh sliced mushrooms
1 can black beans, rinsed and drained
1 4 1/2 ounce can sliced black olives, drained
1 cup shredded Monterey jack/cheddar cheese,
6 large flour tortillas
Dash of smoked paprika

Combine soup, sour cream, chilis, onion, olives and cheeses.  Measure out 1 1/2 cup of mixture and set aside.  To remaining mixture fold in black beans and sliced mushrooms.  Fill each tortilla in the middle with about 3 tbsp. of black bean mixture and roll tightly.  Place seam down in large casserole.  Once tortillas are done, smooth reserved mixture over the top, taking care to spread all the way to the edges of the tortillas.  Sprinkle with paprika and let sit in refrigerator overnight or at least 4 hours.  Bake at 350* for 45 minutes. 

These go wonderfully with some Mexican style rice and a salad with a chipotle dressing! 

26 comments:

Nancy Claeys said...

This looks so good! Thanks for the recipe Lisa.

Buttons said...

Oh Lisa this sounds delicious Thank you. Have a great day. B

Jacquelineand.... said...

A perfect recipe for one of our meatless days, thanks for sharing!

andy said...

Thoses look delicious !!! Have a wonderful day

Sandra said...

We love anything that resembles Mexican food. Thanks for the recipe. Looks like a musty try~!

A Quiet Corner said...

Hmmmm....so when ate you expecting me?...:)JP

Jill said...

Looks good and I love the make ahead part!

JDaniel4's Mom said...

This looks wonderful. My guys love mushrooms.

Monkeywrangler said...

Hmm...that looks tasty. Thanks for sharing it. Have you tried the Philly brand cooking cream cheeses yet? They make a Savory Garlic one that would be good with this I think.

Vic303

Amy Burzese said...

Yum. A new idea on Mexican. Thanks!

My Journey With Candida said...

I have been eating a lot of beans for fiber. I even make a fudge out of them. I am going to try this recipe when I have people around to help eat it.

Liz @ A Nut in a Nutshell said...

Lisa, that looks and sounds really, really good!

Mary Ann said...

Saving these for fall meal rotation!

Tina Fariss Barbour said...

Yum. I love black beans, and the black olives would really add a different flavor. Larry and I love Mexican food. I may try this. I could put it together in the morning, then pop it in the oven when I get home.

Gail Dixon (La.Belle) said...

Looks yummy! I have never had success making enchiladas.

I read Still Alice based on your post the other day and I really enjoyed it. However, I now find myself paranoid every time I forget something. Anyway, just wanted you to know that I thought the book was great!

Our Neck of the Woods said...

Oooh yummy! This is right up my alley. We really love Mexican food.

Diane Cayton-Hakey said...

Anything wrapped in a tortilla tastes good to me. :)

Michaele said...

Amazing! Nothing in here I don't LOVE - and most of the stuff I always have on hand : )

Betsy Adams said...

Looks delicious, Lisa. I need fiber and black beans are good for fiber... Think I may try that recipe sometime... YUM..

Hugs,
Betsy

Sonya @ Under the Desert Sky said...

There are so many things you can do with enchiladas!

Ginny said...

I hope there are leftovers...what time is dinner?

alissa apel said...

I love them to! The trouble is, I've been trying to stay away from cheese, milk really. It's hard!

Valerie said...

I know what I'm making for dinner tomorrow!! Thanks Lisa:) These look so yummy!

Michelle said...

Sounds delicious!

Tweedles -- that's me said...

yum! that sounds so good!
love
tweedles

Heather said...

I absolutely love enchiladas, but have never made them before. This looks relatively easy though. I would love for you to share this at what i am eating http://www.townsend-house.com/2013/05/what-i-am-eating_17.html