Ingredients

Enchilada Sauce Recipe

2 Tbsp olive oil
1/4 cup tomato paste
1/4 cup all-purpose flour (gluten-free is fine)
2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
3 cups vegetable broth
Salt and pepper to taste

Filling Ingredients

1 1/2 Tbsp olive oil
1 large yellow onion, diced
16 oz sliced mushrooms (baby bella or cremini)
2 garlic cloves, crushed
1/2 tsp ground cumin
Salt to taste
15 oz can black beans, drained and rinsed
1 1/2 cups sweet corn (frozen or fresh)
6 oz baby spinach
2 cups shredded Mexican cheese blend

Make the Enchilada Sauce:

Heat olive oil in a saucepan over medium heat.
Whisk in flour and cook for 1–2 minutes.
Add tomato paste and spices; stir to combine.
Slowly whisk in vegetable broth. Bring to a simmer and cook 5–7 minutes until thickened slightly.
Season with salt and pepper to taste. Set aside.

Prepare the Filling:

Preheat oven to 350°F.
In a large skillet, heat olive oil over medium-high heat. Add diced onions and sauté for about 7 minutes, until soft and beginning to brown.
Add mushrooms, garlic, cumin, and a pinch of salt. Cook for another 8–10 minutes, until mushrooms are deeply browned and most moisture has cooked off.
Add black beans and corn. Cook for 2 more minutes until heated through.
Stir in baby spinach and cook just until wilted. Remove from heat.

Assemble the Enchiladas:

Warm tortillas until soft and pliable (to prevent cracking).
Spoon a portion of the filling onto each tortilla. Sprinkle with a little shredded cheese and roll tightly.
Place each tortilla seam-side down in a greased 2-quart baking dish.
Pour enchilada sauce evenly over the rolled tortillas. Top with remaining shredded cheese.
Bake for 20 minutes, until cheese is melted and bubbling.

Serve hot, garnished with chopped cilantro, diced onion, and cotija if desired.

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