Mushroom Walnut Enchiladas

If you are a fan of enchiladas, you may enjoy this interesting meat-free version. What's in these plant-based enchiladas? 

Heart healthy walnuts, flavorful mushrooms, and high fiber meaty black beans provide a tasty base for this simple Mexican inspired recipe.

Did anyone say, Cinco de Mayo ? 

These Mexican inspired enchiladas are truly different from any enchiladas I've ever tasted.  

I was introduced to the recipe by a fellow blogger, Pattie @ Olla-Podrida. She reviewed the recipe from a cookbook called, The Forest Feast Road-trip cookbook authored by Erin Gleeson.

The write-up on Gleeson's Amazon Author page says, 

Beloved Forest Feast author Erin Gleeson is back with a love letter to travel and delicious vegetarian food from her home state of California

For years, Forest Feast fans have loved Erin Gleeson’s effortless California-style vegetarian cooking, made in her beautiful cabin in the woods. Now, Gleeson takes an extended road trip around California, staying in unique cabin dwellings along the way and showing readers the beauty and incredible food of the Golden State she knows so well.

If you are not familiar with Erin's website (which I enjoy), you can visit her at The Forest Feast 

She posts travel photos, creative projects, beautiful vegetarian recipes, and entertainment ideas- all in a joyful colorful atmosphere. 

I was inspired by her recipe but created my own to accommodate a gluten-free Whole foods Oil-free vegan version that is a little more my style. 

You can check out Erin's original recipe at  Pattie @ Olla-Podrida or follow my adaptations of the recipe

Ingredients

2 cups of sliced mushrooms

2 cups of sliced red onion

1/2 cup of unsalted walnuts, dry toasted (see notes)

1 15 ounce can of black beans, drained

1 teaspoon of garlic powder

1 teaspoon of ground cumin

2 cups of fresh spinach

1 cup of chunky salsa

8 corn tortillas 

1 jar of enchilada sauce 

optional: 1/2 cup of almond alternative cheese 

 

Directions For Filling

Preheat oven to 375 degrees

Sauté the onions and mushrooms in a skillet for about 6-8 minutes, stirring as needed. If it needs additional liquid, I add a tablespoon or two of vegetable broth.

**( I do not use oil to sauté. In this case, the mushrooms will give off sufficient liquid for the onions to sauté in the juices). 

 When the onions and mushrooms are well sautéed, add toasted walnuts, cumin, garlic powder, and black beans, and salsa. Stir and continue to sauté for 2 more minutes, stirring. Top with the spinach, stirring to allow the spinach to wilt. Set aside

Directions for assembly

Pour 1 cup of enchilada sauce on the bottom of a (12 X 7) casserole baking dish. 

One tortilla at at time, lay tortilla on a plate, add 1/4 cup of filling, fold and lay seam down in the baking dish until all 8 tortillas are filled and placed in the casserole dish (seam down). 

**Top with vegan cheese if desired. (I did not)

Cover the tortillas with another cup of enchilada sauce and bake at 375 for 20-25 minutes. 

How to toast the walnuts

Place the walnuts in a skillet and dry toast for a minute or two watching carefully so they do not burn (keep stirring).