Black Bean & Mushroom Enchiladas with Charred Tomatillo Sauce

Sauce

• 1 lb (454g) tomatillos, husked and halved1 ozlbgkg (454g) tomatillos, husked and halved
• ½ scotch bonnet pepper, seeds removed (or 1 jalapeño for less heat)0.5 scotch bonnet pepper, seeds removed (or 1 jalapeño for less heat)
• ¼ white onion, quartered0.25 white onion, quartered
• 3 cloves garlic, unpeeled3 cloves garlic, unpeeled
• ½ lime, juiced0.5 lime, juiced
• ½ cup (8g) cilantro, loosely packed0.5 tsptbspcupfl ozptqtgalmlL (8g) cilantro, loosely packed
• ½ cup water or vegetable stock0.5 tsptbspcupfl ozptqtgalmlL water or vegetable stock
• ½ tsp cumin0.5 tsptbspcupfl ozptqtgalmlL cumin
• Salt to tasteSalt to taste

Filling

• 2 tbsp olive oil2 tsptbspcupfl ozptqtgalmlL olive oil
• ¼ white onion, diced0.25 white onion, diced
• 3 cloves garlic, minced3 cloves garlic, minced
• 12 oz (340g) cremini mushrooms, sliced12 ozlbgkg (340g) cremini mushrooms, sliced
• 1 can (14oz / 400g) black beans, drained and rinsed1 can (14oz / 400g) black beans, drained and rinsed
• 1 tsp cumin1 tsptbspcupfl ozptqtgalmlL cumin
• ½ tsp smoked paprika0.5 tsptbspcupfl ozptqtgalmlL smoked paprika
• ½ tsp chili powder0.5 tsptbspcupfl ozptqtgalmlL chili powder
• Salt and black pepper to tasteSalt and black pepper to taste
• 1 tbsp lime juice1 tsptbspcupfl ozptqtgalmlL lime juice
• Small handful cilantro, choppedSmall handful cilantro, chopped

Assembly

• 6 corn tortillas (8-inch)6 corn tortillas (8-inch)
• 1 cup (115g) shredded Monterey Jack or mozzarella1 tsptbspcupfl ozptqtgalmlL (115g) shredded Monterey Jack or mozzarella

To Serve

• Greek yogurtGreek yogurt
• Cotija, crumbledCotija, crumbled
• Fresh cilantroFresh cilantro
• Lime wedgesLime wedges

Filling

1. 1Preheat the oven to 400°F (205°C).
2. 2Heat olive oil in a large skillet over medium-high. Add onion and cook for 3 minutes until softened.
3. 3Add garlic and mushrooms. Sauté for 5–7 minutes, stirring occasionally, until mushrooms are golden and any liquid has evaporated.
4. 4Add cumin, smoked paprika, and chili powder. Stir and cook 1 minute. Add black beans, lime juice, and cilantro. Toss to combine. Season with salt and pepper. Remove from heat.

Sauce

1. 1Set oven broiler to high. Arrange tomatillos (cut-side up), scotch bonnet, onion, and unpeeled garlic on a foil-lined baking sheet. Broil for 8–10 minutes until tomatillos are blistered and lightly charred. Let cool slightly, then peel the garlic.
2. 2Transfer charred veg to a blender. Add lime juice, cilantro, cumin, and water or stock. Blend until smooth. Season with salt. Thin with more water if needed — it should coat the back of a spoon but pour easily. Set aside.

Assembly

1. 1Spread a thin layer of tomatillo sauce across the bottom of a 9x13 baking dish.
2. 2Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm briefly in a dry skillet. They need to be pliable to roll without cracking.
3. 3Fill each tortilla with about ½ cup of the black bean and mushroom mixture. Roll tightly and place seam-side down in the baking dish. Repeat for all 6.
4. 4Pour remaining tomatillo sauce evenly over the enchiladas. Top with shredded cheese. Bake for 20 minutes until cheese is melted and sauce is bubbling.

To Serve

1. 1Let sit 5 minutes. Serve with a dollop of Greek yogurt, a crumble of cotija, fresh cilantro, and lime wedges.