Huitlacoche Enchiladas Recipe
Mushrooms, black beans, and corn in a flavorful huitlacoche sauce wrapped in blue corn tortillias.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Add the huitlacoche, black beans, and corn to the skillet. Season with cumin, chili powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until everything is heated through. Remove from heat.
Make the Sauce
In a blender, combine the vegetable broth with any remaining huitlacoche and seasonings from the skillet. Blend until smooth to create the sauce.
Assemble the Enchiladas
Preheat your oven to 180°C (350°F). Take a blue corn tortilla and fill it with the huitlacoche filling. Roll it up and place it seam-side down in a baking dish. Repeat with all tortillas.
Bake
Pour the huitlacoche sauce over the assembled enchiladas. Bake in the preheated oven for about 20 minutes or until heated through and slightly golden on top.
Serve
Garnish with fresh cilantro and serve warm.