Name: Alma Cocina Downtowns Mushroom & Corn Enchiladas Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces corn tortillas; 2 cups mushrooms, sliced; 1 can black beans, drained and rinsed; 1 cup cooked rice; 2 cups salsa ranchero; 1 cup pico de gallo; 1 cup crema; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon salt; to taste pepper

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Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

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In a skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, and sauté until mushrooms are tender, about 5-7 minutes. Stir in the cumin, salt, and pepper. Remove from heat and mix in black beans and cooked rice.

Prepare the Filling

Preheat the oven to 375°F (190°C). Spread 1/2 cup of salsa ranchero on the bottom of a baking dish. Take a corn tortilla, add a generous scoop of the mushroom, black bean, and rice mixture, roll it up, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

Assemble the Enchiladas

Pour the remaining salsa ranchero over the top of the enchiladas. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until heated through and slightly crispy on top.

Top with Salsa and Bake

Remove from oven and let cool slightly. Serve topped with pico de gallo and a drizzle of crema.

Serve

corn tortillas

mushrooms, sliced

black beans, drained and rinsed

cooked rice

salsa ranchero

pico de gallo

crema

olive oil

garlic, minced

cumin

salt

pepper

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Make Mushroom & Corn Enchiladas Recipe in just 45m. salsa ranchero, black beans, rice, pico de gallo, crema

Mushroom & Corn Enchiladas Recipe

Ingredients

Enchiladas

Method

Preparation

Prepare the Filling

Assemble the Enchiladas

Top with Salsa and Bake

Serve

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