Mushroom, Bean and Cheddar Enchiladas

Instructions

1. 1

   Preheat the conventional oven to 200°C (400°F), with a rack in the middle. Use eight soft 20 cm (8-inch) flour tortillas, approximately 45 g each, and choose tortillas, sauce and cheddar suitable for vegetarians. Spread 125 g of the enchilada sauce across the bottom of a 23 × 33 cm (9 × 13-inch), approximately 3-liter baking dish.

2. 2

   Drain and rinse the beans, measuring 480 g after draining; this is approximately two 400 g cans. Wipe the mushrooms clean, slice them 2–3 mm thick and cut larger slices in half. Grate the cheddar.

3. 3

   In a large bowl, roughly mash half the beans with a fork. Fold in the remaining beans, raw mushrooms, 80 g of the cheddar, cumin and garlic powder.

4. 4

   Divide the filling evenly among the tortillas. Roll each tortilla snugly around its filling, leaving the ends open, and arrange seam-side down in the dish. Spoon the remaining 375 g sauce over the tortillas, coating the exposed edges, then scatter over the remaining 120 g cheddar.

5. 5

   Cover the dish tightly with foil, tenting it slightly above the cheese. Bake for 30 minutes at 200°C (400°F). Remove the foil and bake for another 15 minutes, until the mushrooms are tender, the sauce is bubbling and the cheese is melted and lightly golden. Check the center of the middle enchiladas with a food thermometer: the filling must reach 74°C (165°F). If necessary, continue baking in 5-minute increments until it does.

6. 6

   Rest for 5 minutes, then serve two enchiladas per person, spooning any sauce from the dish over them.