Recipe

Earthy Enchiladas

Mushrooms, black beans, and spinach wrapped in corn tortillas, smothered in a smoky enchilada sauce, then baked until bubbly and crisp at the edges.

By Matt Campbell

•

4.8

A baking dish of mushroom and black bean enchiladas covered in red enchilada sauce and melted cheese, topped with cilantro

Jump to Recipe

These are the enchiladas I make when I want something savory, cozy, and unapologetically satisfying, but still bright enough to make you go back for “just one more.” The vibe is earthy in the best way: deeply browned mushrooms, smoky sauce, black beans for heft, and spinach tucked in for a little green goodness that doesn’t feel like homework.

And yes, we’re going for those crispy edges. The ones that happen where the sauce hits the pan and caramelizes just a bit. That’s the good stuff.

Yield: This usually makes 10 to 12 enchiladas, depending on tortilla size and how generous you are with the filling.

A skillet with browned mushrooms, onions, and garlic cooking

Why It Works

Big, layered flavor fast: Browning the mushrooms builds that meaty depth without extra fuss.
Balanced, not bland: A smoky enchilada sauce plus a quick hit of lime keeps the whole pan from tasting heavy.
Weeknight friendly: Everything’s simple, accessible, and flexible if you need swaps.
Great texture: Tender tortillas, creamy beans, melty cheese, and crisp edges around the sides.

Pairs Well With

Storage Tips

Storage Tips That Keep Them Good

In the fridge: Cool completely, then cover the baking dish or transfer to an airtight container. They keep well for 3 to 4 days.

To reheat: For best texture, reheat in a 350°F oven until hot, about 15 to 20 minutes. Microwave works too, but the tortillas soften more.

To freeze: These freeze nicely, but the tortillas will soften a bit and dairy can get slightly grainy after thawing. For best texture, enjoy within 1 to 2 months (they’ll still be safe longer if kept frozen). Wrap portions tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake at 350°F until warmed through.

Meal prep move: You can assemble the enchiladas (without baking), cover, and refrigerate up to 24 hours. Add 5 to 10 minutes to bake time.

Common Questions

What makes these “earthy” enchiladas?

It’s the combo of deeply browned mushrooms, warm spices like cumin and smoked paprika, plus black beans. The flavor reads rich and grounded, not spicy hot.

Can I use flour tortillas?

You can. Corn tortillas are the classic enchilada vibe and give you that tender, saucy texture. Flour tortillas can be softer and less likely to crack, but they taste a little different and can get a bit gummy if they bake too long. Either works, so go with what you love.

How do I keep corn tortillas from cracking?

Warm them first. A quick dip in warm sauce works, or wrap them in a damp paper towel and microwave 30 to 45 seconds. Warm tortillas roll like a dream.

Can I make this vegan?

Yes. Use a dairy-free shredded cheese or skip cheese and add sliced avocado after baking. Also make sure your enchilada sauce is vegan.

What if I don’t like mushrooms?

Swap them for diced zucchini, roasted sweet potato, or extra beans. You’ll lose some of that earthy depth, so bump the cumin slightly and consider adding a spoonful of tomato paste while cooking the filling.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large skillet
Cutting board and chef’s knife
Measuring spoons
Spatula or wooden spoon
Foil (optional, to tent if the cheese browns too fast)

I started making a version of these when I was trying to cook “more vegetables” without falling into the sad dinner trap. Mushrooms were the answer. If you brown them patiently, they go from watery to wildly savory, like they’ve got their own built-in broth. The first time I pulled a pan of these from the oven and saw those crisp sauce edges, I did the very mature thing and ate one standing at the counter. No plate. No regrets.

Earthy Enchiladas

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 6

Ingredients

2 tablespoons olive oil, divided, plus more for the pan
1 yellow onion, finely chopped
16 ounces cremini mushrooms, chopped small (about 1/2-inch pieces)
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
2 cups packed baby spinach, roughly chopped
2 cups shredded Monterey Jack or cheddar, divided (1/2 cup for filling, 1 1/2 cups for topping)
2 1/2 cups red enchilada sauce, divided (store-bought or homemade)
10 to 12 corn tortillas
1 lime, cut into wedges
Optional toppings: chopped cilantro, sliced jalapeño, diced red onion, sour cream or Greek yogurt

Quick notes: If your enchilada sauce is thick, loosen it with a splash of broth or water. You want it pourable so it coats the tortillas easily. Store-bought sauces vary a lot in salt and heat, so taste yours and adjust with a pinch of salt or a squeeze of lime (or add chipotle or jalapeño if you want more kick).

Instructions

Heat the oven: Preheat to 400°F. Brush or drizzle a 9x13-inch baking dish with a little oil. Spoon in 1/2 cup enchilada sauce and spread it around the bottom. Reserve the rest for dipping tortillas (optional) and topping.
Brown the mushrooms: In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add mushrooms in an even layer and let them sit for 3 to 4 minutes without stirring so they can brown. Stir, then cook, stirring occasionally, until most moisture cooks off and the mushrooms look deeply golden, about 6 to 10 minutes.
Build the filling: Add remaining 1 tablespoon oil, then add onion and cook until softened, about 3 minutes. Stir in garlic, cumin, smoked paprika, oregano, salt, and pepper for 30 seconds. Add black beans and stir until warmed through, about 2 minutes. Add spinach and cook just until wilted, about 1 minute. Turn off heat.
Warm the tortillas: Warm tortillas so they don’t crack. Easiest method: wrap in a damp paper towel and microwave for 30 to 45 seconds. If you want extra saucy enchiladas, warm a little sauce in a shallow pan, then quick dip each tortilla (a second or two per side). Don’t soak them, or they’ll tear.
Assemble: Add about 1/3 cup filling to each tortilla plus a pinch of cheese (pulling from the 1/2 cup set aside for filling). Roll up and place seam-side down in the dish. Repeat until you’ve used all the tortillas or filling.
Sauce and cheese: Pour remaining enchilada sauce over the top. Sprinkle with remaining cheese. If your cheese tends to brown fast, loosely tent with foil for the first half of baking, then uncover to finish.
Bake: Bake uncovered until the sauce is bubbly and the cheese is melted, about 18 to 22 minutes. For more browning, broil for 1 to 2 minutes, watching closely.
Finish and serve: Rest 5 minutes. Squeeze a little lime over the top and add toppings like cilantro, jalapeño, and sour cream. Then go after the crispy edges first. You earned them.

Timing note: If your mushrooms are extra juicy or you’re taking your time assembling (totally fair), the total time can run a bit longer. You’re looking for deeply browned mushrooms and bubbly sauce, not a stopwatch win.

A baking dish of enchiladas being topped with red enchilada sauce before baking

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Earthy Enchiladas

Why It Works

Pairs Well With

Recommended

Bold Enchilada Sauce

Fresh Pico de Gallo

Quick Pickled Red Onions

Mexican Street Corn (Elote)

Storage Tips

Storage Tips That Keep Them Good

Common Questions

Common Questions

What makes these “earthy” enchiladas?

Can I use flour tortillas?

How do I keep corn tortillas from cracking?

Can I make this vegan?

What if I don’t like mushrooms?

Earthy Enchiladas

Ingredients

Instructions