Black Bean and Shiitake Enchiladas


Many years ago there was a restaurant downtown that served a dynamite shiitake mushroom burrito with red chile sauce.  I ordered it every time we went. Unfortunately, the restaurant eventually shutdown so I recreated the burrito in order to have it at home.  The burrito eventually evolved into an enchilada with some minor changes.  We actually prefer the enchiladas more than the burrito.  They use corn tortillas instead of flour making for a lighter meal, and the mushrooms seem to be more complementary with the corn than the flour. Another “favorite” enchilada! :)  I hope you enjoy these as much as we do!



Kitchen Notes

Flat vs. rolled – As you can see I prefer flat enchiladas over rolled.  Even when I make a batch using a casserole pan, I still stack the tortillas as opposed to rolling them.  If you prefer your tortillas rolled, then go for it.  Just put some of the mushroom filling down the center of the chile dipped tortilla with a little onion and feta, and roll.

Batch vs. individual serving – When I want leftovers or serving more than just the two of us, I’ll make a batch of enchiladas.  When I just want a quick and easy supper, I’ll make the individual servings and cook them in the microwave.  I always have red chile sauce in the freezer ready to go.

The mushrooms – I know that shiitakes tend to be expensive, so a mix of shiitakes with button mushrooms works just fine.  Just be sure to include at least 1/4 pound of shiitakes in order to get that musky flavor.  Shiitake and feta is a great flavor combination.

Red chile sauce – If you don’t make your own red chile sauce, you may be able to purchase it in a Mexican market or at your local grocery store.  Be sure to read the list of ingredients.  The ingredients should be primarily red chile pepper, water and salt.  If there are tomatoes and a host of spices and herbs, you’re probably purchasing chili sauce, not chile sauce. If you can not find red chile sauce, then your favorite enchilada sauce works just fine.

YES – that egg yolk really is that orange!  It’s an organic, free-range egg that my SIL gets from a friend of hers.  It’s hard to get better eggs than these!




Cookbook Giveaway

Now for the fun part.  In celebration of the new MJ’s Kitchen and to say THANK YOU for your continued support, I’m giving away a copy of one of my favorite cookbooks.  Several years ago I purchased Rick Bayless’ cookbook – Authentic Mexican, Regional Cooking From the Heart of Mexico.  I’ve learned a lot about Mexican cuisine, ingredients and techniques from this book.  Many of the recipes are very simple, while some – not so simple.  All recipes are more than just a recipe. You get quite a few cooking notes, along with some variations and, for some recipes, contemporary ideas.  You also learn about the culture and the food of different areas of Mexico.  It’s a great read as well as a great cookbook.

So if you’re interested in winning a copy of this cookbook, then just complete one or more of the following.  Each one is a chance to win and you have five chances. Anyone worldwide can enter!

  1. Leave a comment below.  (Even if you don’t want to the cookbook, you can still leave a comment below. :) )
  2. Subscribe to my posts via email or RSS feed and leave a separate comment below saying you did or already do.
  3. Like me on Facebook and leave a comment…
  4. Follow me on Twitter and leave a comment…
  5. Follow at least one of my Pinterest boards and leave a comment…

Giveaway ends October 25, 2012.  A winner will be randomly picked and announced on October 27, 2012.


And the winner is….. (Drumroll please)….. Giulietta of Alterkitchen! Have fun learning about Mexican cuisine Giulietta!
This recipe has been shared with Slightly Indulgent Tuesdays, Hearth and Soul, Allergy-Free Wednesday, Wonderful Food Wednesday, Creative Thursday, Keep It Real Thursday, Gallery of Favorites, Foodie Friday, Mix It Up Monday, My Meatless Monday , Meatless Monday, Melt In Your Mouth Monday, Full Plate Thursday, Gluten-Free Friday, Foodtastic Friday, Katherine Martinelli’s Gluten-free Blog hog

This Black Bean and Shiitake Enchilada recipe was featured by Rate Your Burn in its article “Because We Love Mushrooms: 23 Tasty Mushroom Recipes” on Dec. 3, 2012.

Tags: , , ,

138 Responses to “Black Bean and Shiitake Enchiladas”

  1. Giulietta | Alterkitchen October 16, 2012 at 6:04 am #

    I subscribed your RSS feed time ago :)

  2. Giulietta | Alterkitchen October 16, 2012 at 6:04 am #

    I already follow you on Twitter

  3. Giulietta | Alterkitchen October 16, 2012 at 6:04 am #

    I already follow you on Facebook

  4. Giulietta | Alterkitchen October 16, 2012 at 6:03 am #

    MJ, I love every single one of your enchiladas! I’d die to taste one of these!!
    And I would really love the cookbook, but I don’t know if I can participate, being an international reader. I’ll leave the comments, but feel free to erase them.

    • mj October 17, 2012 at 10:34 pm #

      Giulia – this is open to everyone! Good luck Darlin!

  5. Barbara P. October 16, 2012 at 5:03 am #

    And follow all your Pinterest boards!

  6. Barbara P. October 16, 2012 at 5:03 am #

    I also like you on Facebook…

  7. Barbara P. October 16, 2012 at 5:01 am #

    Thanks, great enchiladas and.. great giveaway!

  8. Marta @ I love breakfast October 16, 2012 at 3:26 am #

    It’s so sad that they closed the restaurant but you made it :) looks amazing.

  9. Baker Street October 16, 2012 at 12:34 am #

    I love Mexican food and your recreation looks amazing, MJ!

  10. Zsuzsa October 15, 2012 at 5:56 pm #

    MJ this looks wonderful! I can see why you went back for this dish. Isn’t it annoying when your favourite restaurant changes the menu or worse closes down? But you can’t keep a serious cook away too long; eventually the dish is reinvented and gets a new lease on life… just like you did here.

  11. Janet October 15, 2012 at 4:30 pm #

    MJ’s Kitchen and (if I’m lucky) Bayless, too? How cool is that? Great recipe — can’t wait to try it, and I’ve been gobbling up enchiladas for years.

  12. john@kitchenriffs October 15, 2012 at 4:18 pm #

    I really like the flat version of the enchiladas. I often do this, and just call it Mexican Lasagne, or something like that! Probably it’s just me, but I always find rolling enchiladas a pain, and mine don’t always hold together that well (it’s lack of practice and wanting to cram too much goodness into each enchilada). The Rick Bayless book is great – he’s one of my fav authors for Mexican (along with Diane Kennedy). Don’t enter me in the giveaway, but I didn’t realize I wasn’t following you on Twitter, so I am now.

    • mj October 17, 2012 at 10:32 pm #

      Thanks John! I’ve got one of Diane Kennedy’s book as well! I agree – rolling is a pain and I really think you can get more goodness per bite with the flat ones. :)

  13. Tessa October 15, 2012 at 1:52 pm #

    Beautiful enchiladas! I’ve never prepared them flat before and I’m going to try that the next time I make them. And thanks for the chile sauce recipe! I’ve always wanted to learn how to make my own!

  14. Choc Chip Uru October 15, 2012 at 12:56 pm #

    This certainly looks like dynamite to me my friend :D

    Choc Chip Uru

  15. Nami | Just One Cookbook October 15, 2012 at 11:43 am #

    I started to follow you on pinterest and will pin this post. :)

  16. Nami | Just One Cookbook October 15, 2012 at 11:42 am #

    And already following twitter.

  17. Nami | Just One Cookbook October 15, 2012 at 11:41 am #

    Already liked your facebook page.

  18. Nami | Just One Cookbook October 15, 2012 at 11:41 am #

    Already subscribing.

  19. Nami | Just One Cookbook October 15, 2012 at 11:41 am #

    I actually did not know that there is a flat version of enchilada and that save a little bit more time to make this dish on week night! Love it. Not to mention the fried egg addition totally got my attention and I’ll do the same! I love this enchilada with shiitake in it!

  20. gail October 15, 2012 at 11:39 am #

    liked you on fb

  21. gail October 15, 2012 at 11:39 am #

    thanks for this giveaway!

  22. CJ at Food Stories October 15, 2012 at 11:32 am #

    Follow on Pinterest … My gosh, I feel like I’m stalking you :-)

  23. CJ at Food Stories October 15, 2012 at 11:30 am #

    Twitter Follower :-)

  24. CJ at Food Stories October 15, 2012 at 11:30 am #

    You are “liked” on facebook (and everywhere else) :-)

  25. CJ at Food Stories October 15, 2012 at 11:29 am #

    I am an email subscriber :-)

  26. CJ at Food Stories October 15, 2012 at 11:28 am #

    I love flat enchiladas, especially when I’m feeling lazy (which is a lot) :-)

  27. Angie@Angie's Recipes October 15, 2012 at 10:50 am #

    Just RT!

  28. Angie@Angie's Recipes October 15, 2012 at 10:50 am #

    I adore Mexican food, though I know very little about it. Enchilada or burrito….I used to think they were the same ;-))
    This looks so very tempting!

    • mj October 17, 2012 at 10:29 pm #

      Thanks Angie! If you thought enchiladas and burritos were the same, then I think you need to win a cookbook. :) Good luck!

  29. Ramona October 15, 2012 at 10:36 am #

    I already subscribe. :)

  30. Ramona October 15, 2012 at 10:33 am #

    This looks amazing!! I love how you figured out to make this dish at home and made it even better than what you had at the restaurant. I have a favorite Thai restaurant that I used to go to at least once a week for 10 years… I was so sad when they shut down and have not found a great Thai place since. :(

    I love the give away. :)


  1. Cooking With Eggs | We Dip It Cooking - January 18, 2013

    [...] = 1; n Post # 85 Shirred Eggs, What the Heck Are ThoseBill Fuller’s Korean Dol Sot Bi Bim BapBlack Bean and Shiitake Mushroom Enchilada Recipe.broken_link, a.broken_link { text-decoration: line-through; [...]

  2. Method for cooking eggs over easy | MJ's Kitchen - November 18, 2012

    [...] yolks.  They are perfect for eggs over easy.   That’s why I save her eggs to top off enchiladas, pileups, and pastas, and for breakfasts like bacon and eggs, and huevos [...]

  3. Andouille and Black Bean Soup Recipe | MJ's Kitchen - October 29, 2012

    [...] I had a huge container of black beans in the refrigerator from the pot of beans I had made for the black bean and shiitake enchiladas.  The poblanos were from a market bargain – a 99 cent bag of 10 large peppers.  As soon as [...]

I love hearing from my visitors, so please leave a comment. Thanks for dropping by!