Looking for a vegetarian enchilada? Well, look no further. You’re going to love these black bean shiitake enchiladas with New Mexico red chile.
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 a vegetarian enchilada with some minor changes.
We actually prefer the enchiladas more than the burrito because they aren’t as heavy a meal. The enchiladas 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. Either way – a burrito or an enchilada – how can one go wrong.
These enchiladas have become one of our favorites and are made often. We just love the combination of the shiitake with the black beans and feta, and them smothering in red chile is a no-brainer. I hope you enjoy these as much as we do!
Black Bean and Shiitake Enchiladas
These enchiladas can be made as a batch or as individual enchiladas (aka restaurant style). The prep and cook times assume that you already have the red chile made.
Allow an hour for batch enchiladas and 30 minutes for single servings.
"*" See Kitchen Notes for more information or links to special ingredients.
- 1 Tbsp. oil
- ½ Tbsp. butter
- 4 garlic cloves, minced
- 1 pound shiitake mushrooms, sliced*
- 1 ½ cups cooked black beans, drained
- ½ tsp. oregano
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ medium onion, diced
- 1/2 – 1 cup feta cheese*, crumbled
- 8 corn tortillas
- 2 cups red chile sauce*
- 1 Tbsp. fresh cilantro or parsley, chopped
- 4 eggs
Preheat oven to 350° F if making a batch of enchiladas.
Heat a skillet of medium low heat When hot, add the olive oil and butter. Once the foaming of the butter is reduced, add the mushrooms and garlic. Sauté, stirring occasionally until tender, but still moist. Don’t let all of the moisture evaporate. Add the oregano, and salt and pepper.
- Add the black beans and heat through for about 1 minute. Remove from heat.
- Transfer the red chile sauce to a wide bowl for dipping the tortillas.
Prepare the remaining ingredients for assembly.
- For 3 layers, divide the mushroom bean mixture into 3 equal parts.
- Pour about ¼ cup chile sauce to the bottom of a 6″ by 8″ casserole dish. Dip two tortillas in the chile sauce and place in the bottom of the casserole dish making a layer of tortilla.
- Top the tortillas with 1/3 of the mushroom mixture, ¼ of the onion, and ¼ of the feta. Repeat for two more layers.
- Top the third layer with the last two corn tortillas, dipped in sauce. Top with the remaining onion and any sauce that may be left. Last, but not least, top with the remaining feta.
- Bake for 30 minutes. Once cooked, remove from the oven and let rest while you cook the eggs.
- Cook the eggs sunny-side up or over easy.
- Top each serving of enchiladas with an egg and a sprinkling of chopping cilantro.
- You’ll need 2 to 3 tortillas for each serving depending on how much you want to eat. (I usually use 2, which makes one layer, and Bobby uses 3 for 2 layers.)
- Dip one tortilla in the chile sauce and place on plate.
- Top with some of the mushroom mixture, a sprinkling of onion and feta cheese.
- Dip the second tortilla in the chile sauce and place on the stack. Top with more of the mushroom mixture, onion, and feta. (If you are only making one layer, then omit the mushroom mixture. Top only with the onion and feta and jump to step 6.)
- Dip the third tortilla in the chile sauce and place on the stack. Top with a little onion and feta.
- Microwave for 2 minutes. While the enchiladas are cooking, cook the egg.
- Top with a sunny-side up or over easy egg and a sprinkling of cilantro.
Flat vs. rolled – 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 – If you want leftovers or are serving more than just the two people, make a batch of enchiladas. For a quick and easy supper for one or 2, make the individual servings and cook them in the microwave.
The mushrooms – Use just shiitakes or a mix of shiitakes and button mushrooms. 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.
Black Beans – Buy canned or make your own from dried beans.
Red chile sauce – If you don’t make your own red chile sauce from pods or a quick red chile from powder. 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 you can not find red chile sauce, then your favorite enchilada sauce works just fine.
Feta – You will need almost 1 cup of feta for a batch of enchiladas, but probably only about 1/2 cup for single servings.
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.
Here are some other enchiladas from MJ’s Kitchen that you will enjoy:
Sounds great.
I take it you mean black beans, as in a sub for pintos—not Chinese Black bean (sauce), the very salty seasoning bean. That amount would be horrid! Haha.
Amber, I definitely mean “black beans” which sometimes are called turtle beans. Black beans, pinto beans and bolita beans are pretty common here in New Mexico and I eat a lot of all three. 🙂 Yep, Chinese black bean is totally different and yes, very salty. If and when I use it, I use it sparingly. Thanks for your comment!
Would never think to combine these three ingredients MJ ! Absolutely love it ! Happy New Year !
Thanks Darling! It’s actually a great combination of ingredients.
Pingback: Beans, Bacon and Chipotle
Pingback: Hearth and Soul Blog Hop 123: 10/23/2012 - Zesty South Indian Kitchen
Pingback: Green Chile Chicken Enchiladas | MJ's Kitchen
Pingback: Carne Adovada Enchiladas | MJ's Kitchen
Pingback: Cooking With Eggs | We Dip It Cooking
Pingback: Method for cooking eggs over easy | MJ's Kitchen
These enchiladas look amazing! Love the flavours!
Another great looking enchilada dish! I’m sure I would enjoy this recipe as much as I’ve enjoyed your past enchilada recipes. 🙂
YUM< this is right up my alley! Thanks for linking up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you'll join us this week! Domata will be sponsoring our party! They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from vegetarianmamma.com
Pingback: Andouille and Black Bean Soup Recipe | MJ's Kitchen
Hi MJ,
This is an outstanding Black Bean and Shitakae Mushroom Enchilada, what an awesome plate of food. Hope you had a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Hi, thank you for nice recipe. I am stopping by from euforiaconfections.com please come and visit https://www.facebook.com/EuforiaCake and enter Halloween Contest to win 12 cake sampler of euforia thousand-layer cake.
https://www.facebook.com/photo.php?fbid=435797793124289&set=a.203815409655863.47041.197557770281627&type=1&theater
Thank you
euforia
What a combination of flavors! Too bad I missed the giveaway 🙁 I was too busy to respond to your link-up until now. Keep up the good work! Thank you so much for sharing this on Meatless Monday 🙂
I love it when dishes evolve like that! Your black bean and shitake mushroom enchiladas sound wonderful. There are some fantastic flavours in this delicious dish!
I added this to today’s menu! I can’t wait to try it. Thanks!
looks like dinner for tomorrow is planned
just like your facebook page
Black bean & Shiitake combo is amazing! got to try that next time with my buckwheat wrap. It’s funny that it’s totally opposite in Asia – button mushrooms is at least double the price is shiitake.
Thanks Shannon! that’s interesting about the mushrooms. Buttons are about one-fourth the price of shiitakes here. Wish it were the other way around. 🙂
I love Mexican food though I have not cook any myself. We can get Mex food here but I don’t think it will be as close to the real deal. I am bookmarking this recipe too so I can assigned 1 weekend to have Mexican food. Just love it and I’d say too bad for my parents. LOL.. Hopefully luck is at my side this time. *kidding*. Am following you on Twitter, Facebook and on Pinterest so that I could catch up on what you’ve been up to ;), xoxo, Jo
I followed several of your boards on pinterest 🙂
I liked your page, sorry I didnt notice before that you had one
Hello Mj, I just saw about your giveaway in your new post! Good luck to everyone!
MJ,
These look delicious. I love anything to do with Mexican food. I have just started to use black beans too and can’t wait to try this recipe. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
I love that you been back into active cooking. delicious enchilada’s with my favorite. Thanks for sharing with Hearth and Soul blog Hop. I am highlighting this recipe.
I would love to win the cookbook! I love the recipe above. I’ll have to try it this week.
Hopped over from @Home Take2
I follow you on Pinterest
I follow you on Twitter
I’m a Facebook Fan
I want a bite of those Enchiladas! AND I want that cookbook! 🙂
Hi MJ! These look wonderful! Black beans, mushrooms, feta and a spicy red chile sauce…..and that fried egg! I love how you can make these just one or two servings as well! Love Rick Bayless and I bet that’s an amazing cookbook…what a great giveaway. BTW….please check your email….I sent a note to you and I don’t want it to get lost in spam. Hope you have a wonderful week! : )
I have never seen shitake and black bean together and I was macrobiotic for many years (Japanese vegetarianism)… you got me very curious about the taste of this dish. Thanks for sharing it on foodie friday.
I am a huge Mexican fan and this looks sooo good! Will for sure have to try this one out!
Hi MJ,
Your enchiladas look perfect! I have to say that I didn’t see a stacked enchilada until a few years ago. My family’s were always rolled. So I wonder if it’s a regional variation? Regardless the recipe sounds amazing.
(I’m not participating in the giveaway.)
following your pinterest boards: Tammy McGirr Northrup
I follow on twitter: yoursnminerours
I’m a fan on facebook: Tammy McGirr Northrup
subscribed to the rss feed
Anxious to try this recipe.
We love Mexican food and this looks outstanding. I know I am late for the giveaway, I love your blog and recipes and do like you on facebook. Have a great weekend!
I like the idea of flat enchiladas! Thanks for linking up at our Gluten Free Fridays party! What a fantastic link up of recipes and other GF goodies! Each week, I am so amazed! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you’ll join us this week! Cindy from vegetarianmamma.com
Shiitakes have such a sublime earthy, meaty taste. I bet they are fabulous in these enchiladas, too.
I already subscribe to your posts!
I LOVE Mexican food. I haven’t had enchiladas in a while, ever since my lactose intolerance made it impossible for me to order them at restaurants. This looks like a good recipe for me to try. I absolutely love mushrooms & this look so delicious. I’ll just skip the cheese 🙂 Thank you for sharing the recipe!
The post tugged at my heart.
and finally, I’m a fan of all your boards on Pinterest
I’ve subscribed to your posts, yay!
I’m a new twitter follower from @orgasmicchef
I liked you 🙂
You beautiful cook! I just love these enchiladas and your photos make me so hungry.
…and last but not least, “Like”d you on Facebook 🙂
Just followed your boards on Pinterest!
Already follow you on Twitter 🙂
Already subscribe by RSS 🙂
Love the look of the enchilada MJ – just adore beans and with the feta and cilantro… oh yeah, such a fantastic combination. Those tomatoes on the side look so pretty too, and totally agree about that egg – what a fantastic colour. So rich, and I bet the taste is fabulous!
Thanks for the great giveaway!
I followed all your yummy Pinterest boards!
I follow you on Twitter 🙂
I would like to join your cookbook giveaway!
Great to find your site! Love the combination of black beans and shitake mushrooms in your enchiladas;-)
I would love to win – those enchiladas look delicious!
I adore Rick Bayless! Mexican food is my fav! I liked you on Facebook and I follow you on Pinterest now as well. Have a great weekend! 🙂
Cheers, Debi
http://lifecurrents.dw2.net
I subscribe via RSS!
Beautiful recipe! I too prefer flat enchilanads. I would love that cookbook
Yum yum! I can just imagine all the wonderful flavors packed in these tortillas by the sound of it – shiitake mushrooms, feta cheese, garlic, cilantro with aromatic spices & spicy chili paste. I can survive with these as a replacement to my Asian dishes:) I bought some shiitake mushrooms at a co-op for the first time & was shocked with the price! I used to pay tenth times cheaper back in Malaysia. So I better get used to the price here.
And I am following your pin boards =)
subscribed already to your RSS MJ! =P
following you on twitter
liked your fb page
I am still pretty knew to Mexican style food, but we love it! I didnt even know rolled ones existed. lol i feel like a noob.
yay new kitchen, congratulations for surviving the works of your new working place. =)
I want the book I want the book!!!
Beautiful enchiladas! And I love that egg on top 🙂
You are liked by me everywhere MJ..no wonder when in an online interview they asked me to write names of my favorite food blogger..your name came out without even a blink (yet to publish, will send you the link)..I didn’t see your PInterest board yet..will check out…
And coming on to the recipe a winner as usual, simple, refreshing and healthy!
Love and warm hugs.. ..
Thank you Sanjeeta! You are so sweet and YOU are one of my favorites Darlin! Right back at you with the hugs and love!
And I follow you on Pinterest~
I am a twitter follower~
I am a fb fan~
Oh, boy…I am now craving Mexican…think I need to swing by the market tomorrow. The hubby will probably want some meat in his, but I LOVE your black bean enchiladas.
Can’t go wrong with Shiitake and lots of spices! Looks and sounds delicious, MJ!
Definite bookmark! I’m also on the lookout for winning vegetarian recipes and I know my husband will go crazy for these especially since shiitakes are a crazy fav in our house.
And I already follow all your boards on Pinterest 😀
I already follow you on Twitter
I already like you on Facebook!
What gorgeous enchiladas MJ!!! I love them – and would love to win a copy of that cookbook! I admire Rick Bayless and don’t have a single cookbook by him. Thanks! And congrats on being done with the remodel 🙂
I didn’t know there was a flat version of an enchilada! It looks so tasty. I hate it when I go to a restaurant for my favorite thing and they take it off the menu or worse the restaurant closes!
I love the look of your enchiladas. I do like Mexican cuisine but it’s not something we see very often here as we don’t have a lot of Mexican migrants. I would love to have an authentic Mexican cookbook so I could learn to cook this wonderful cuisine xx
You said mushrooms! Count me in
MJ, here you are with one of the exotic recipes I will dream about and I hope cook when I will have bought all the necessary ingredients (chile sauce might be difficult to find here). It looks fabulous and I would happily take the beautiful plate for my lunch today.
Thank you for organising the giveway! It’s so kind of you.
I never tasted this kind of dish! It looks fabulous with chile sauce, black beans, mushroom. and cheese. I got to try this!
Oh, and I thought I subscribed by RSS, but don’t see it, so I just subscribed by email. Looking forward to not missing any of your posts!
I love trying to recreate recipes of favorite dishes I have in restaurants. This looks wonderful, and I just checked out your recipe for your red chile sauce too. Really love it!
That is a beautiful presentation, I have some dried chilies I need to make into red sauce and this will be what I use it on. Love me some Rick Bayless, too (a fellow Okie, I might add).
Now following you on Pinterest!
and a Twitter follower too!
I’m a facebook fan…
I’m now an email subscriber, MJ! 🙂
This black bean and shitake enchilada sounds like something my family and I will enjoy a lot.
We all love Mexican food! Would love to win the cookbook you’re giving away! 🙂
I love peaches ;-).
I just pinned your recipe on pinterest :).
I follow you on pinterest.
I am now following you on twitter!
I like your facebook page.
I subscribe to you via email.
Oh my Goodness – double pleasure here – fantastic recipe plus a giveaway! I have to first comment on this exciting recipe – I find the red chili sauce is like a little black magic… so alluring and mysterious under the gorgeous mix of ingredients…I’m a big shiitake fan and Mexican? Firmly in my top 3 cuisine preferences (Thai, Mexican, Indian in that order if you must know ;-)). Needless to say, I am just a ‘little’ excited about the cookbook! Thank you for the wonderful opportunity.
I already subscribe and follow you everywhere MJ 🙂
Oh this looks absolutely delicious and totally my kind of food 🙂 I have to try your red chili sauce, since the color in the tortillas look awesome!Lovely recipe using mushrooms and the egg just makes the dish look so pretty 🙂
I love good eggs, and on top of an enchilada like these, who can resist? Gorgeous.
This is definitely have a delicious twist on the enchaladas. Shiitake is one of my favorite both fresh and dried. It’s a very healthful take too! Have a good week, MJ! 🙂
This sounds SO good! I make chicken enchiladas all the time, but I’d really like to try other varieties–this would be perfect. I love love love Shiitake mushrooms, and then you’ve gone and topped it with a fried egg? I wish I had everything handy right now–I’d be making this for breakfast!
I simply love Mexican and these enchiladas are right up my alley!
I subscribed your RSS feed time ago 🙂
I already follow you on Twitter
I already follow you on Facebook
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.
Giulia – this is open to everyone! Good luck Darlin!
And follow all your Pinterest boards!
I also like you on Facebook…
Thanks, great enchiladas and.. great giveaway!
It’s so sad that they closed the restaurant but you made it 🙂 looks amazing.
I love Mexican food and your recreation looks amazing, MJ!
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.
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.
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.
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. 🙂
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!
This certainly looks like dynamite to me my friend 😀
Cheers
Choc Chip Uru
I started to follow you on pinterest and will pin this post. 🙂
And already following twitter.
Already liked your facebook page.
Already subscribing.
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!
liked you on fb
thanks for this giveaway!
Follow on Pinterest … My gosh, I feel like I’m stalking you 🙂
Twitter Follower 🙂
You are “liked” on facebook (and everywhere else) 🙂
I am an email subscriber 🙂
I love flat enchiladas, especially when I’m feeling lazy (which is a lot) 🙂
Just RT!
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!
Thanks Angie! If you thought enchiladas and burritos were the same, then I think you need to win a cookbook. 🙂 Good luck!
I already subscribe. 🙂
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. 🙂