Description
Hearty, colorful enchiladas loaded with Doudlah Farms black beans, sweet corn, and savory mushrooms, topped with pickled onions and fresh cilantro. A wholesome weeknight dinner the whole family will love.
Ingredients
Scale
- 3 cups Doudlah Farms dried black beans (cooked and drained)
- 2 tablespoons olive oil
- 8 ounces baby bella mushrooms, finely chopped
- 1 pieces yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 cups sweet corn kernels (fresh or frozen)
- 1 teaspoons ground cumin
- 1 teaspoons chili powder
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.3 teaspoons black pepper
- 2.5 cups red enchilada sauce
- 2 cups shredded cheddar or Mexican blend cheese
- 10 pieces flour tortillas (8-inch)
- 1 pieces red onion, thinly sliced
- 2 pieces carrots, sliced into thin rounds
- 0.5 cups apple cider vinegar
- 1 tablespoons sugar
- 0.5 cups warm water
- 0.3 cups fresh cilantro, for topping
- 1 pieces lime, cut into wedges, for serving
Instructions
- Cook the black beans: If using Doudlah Farms dried black beans, soak 3 cups Doudlah Farms dried black beans (cooked and drained) overnight and cook until tender, about 1–1.5 hours. Drain and set aside. Reserve 1 cup of whole beans for topping.
- Make the quick-pickled onions & carrots: Combine 1 pieces red onion, thinly sliced and 2 pieces carrots, sliced into thin rounds in a jar or bowl. In a separate bowl, whisk together 0.5 cups apple cider vinegar, 1 tablespoons sugar, 0.5 cups warm water, and a pinch of salt until dissolved. Pour over the onions and carrots and let sit for at least 30 minutes while you prepare the rest.
- Preheat the oven: Preheat your oven to 375°F (190°C). Spread a thin layer of 2.5 cups red enchilada sauce (about ½ cup) across the bottom of a 9×13-inch baking dish.
- Cook the mushrooms and onion: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 8 ounces baby bella mushrooms, finely chopped and 1 pieces yellow onion, diced. Cook, stirring occasionally, until the mushrooms are golden brown and the liquid has evaporated, about 7–8 minutes.
- Season and add beans & corn: Add 3 pieces garlic cloves, minced, 1 teaspoons ground cumin, 1 teaspoons chili powder, 0.5 teaspoons smoked paprika, 0.5 teaspoons salt, and 0.3 teaspoons black pepper to the skillet. Stir for 1 minute until fragrant. Add the cooked black beans (reserving 1 cup) and 1 cups sweet corn kernels (fresh or frozen). Stir to combine and cook for 2–3 minutes. Remove from heat and stir in ½ cup of 2 cups shredded cheddar or Mexican blend cheese.
- Assemble the enchiladas: Spoon about ⅓ cup of filling down the center of each 10 pieces flour tortillas (8-inch). Roll up tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
- Top and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 2 cups shredded cheddar or Mexican blend cheese on top, then scatter the reserved whole black beans and remaining corn kernels over the cheese. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until bubbly and golden.
- Garnish and serve: Let the enchiladas rest for 5 minutes. Top generously with drained pickled 1 pieces red onion, thinly sliced and 2 pieces carrots, sliced into thin rounds, fresh 0.3 cups fresh cilantro, for topping, and a squeeze of 1 pieces lime, cut into wedges, for serving. Serve warm!
Notes
Tips for families: The quick-pickled onions and carrots add a tangy crunch that balances the rich, cheesy enchiladas beautifully — and kids love the pop of color! For picky eaters, serve the pickled veggies on the side and let them customize. The corn adds natural sweetness that’s always a kid-pleaser. Leftovers freeze well: wrap individual portions in foil before the toppings are added and reheat in the oven. Proudly made with Doudlah Farms Regenerative Organic Certified® & Tested Clean™ black beans.
