Grilled Mushroom and Vegetable Enchiladas

La-di-da-di, this dish likes to party! Prepare to have your mind blown!

This is one of my favorite recipes to make, eat and share. Ryan was coming home from a long camping trip full of hot dogs, beer and bourbon, so I knew he would welcome a home cooked meal, loaded with veggies! I first made this recipe for my close friend Audrey (who is a vegetarian). Several years ago, she came to visit for dinner and I needed a hearty vegetarian dish that my meat-loving Hubby would love too.

Inspired by a recipe over at Jorj Morgan's blog, I made several changes to make this gluten free, and Jessica-tummy friendly. 

This recipe does have a lot of steps, but all can be done ahead of time. I make this for dinner parties a lot, because I can prepare everything and pop in the oven when guests arrive (much like a lasagna). I can't tell you how amazing these enchiladas are. They are melt-in-your-mouth, flavor-explosion, vegetarian heaven!! And most importantly, they are meat-loving-husband approved!!

Grilled Mushroom and Vegetable Enchiladas 

Yields: 6 servings

Prep Time (includes making filling, beans and mole sauce): 60 minutes
Cook Time: 25-30 minutes

3 tablespoons + 1/2 teaspoon chili powder
3 tablespoons quinoa flour (can use other flour if not making gluten free version)
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 tablespoon dried oregano
2 cups water
1 (15.5 ounce) can of crushed tomatoes
medium red onion, finely chopped, divided
1 tablespoon coconut oil (or olive oil)
1 (15.5 ounce) can black beans, drained and rinsed well
1 teaspoon cumin
Salt
1/2 cup low sodium vegetable broth
4-5 Portabello caps (depending on size), stems and gills removed
Coconut oil Spray (or olive oil)
2 jalapenos, seeded and finely chopped
red bell pepper, finely chopped
2 cups fresh spinach, chopped
2 tablespoons fresh cilantro
15 small corn tortillas (can use flour if not making gluten free version)
8 ounces pepper jack cheese, shredded

Garnishes:
lime wedges
fresh avocado chunks
salsa
sour cream or Greek yogurt

First make the mole sauce by combining the 3 tablespoons chili powder, quinoa flour, cocoa powder, garlic salt and oregano in a small sauce pan. Briefly stir and add water. Bring this to a boil and reduce heat to medium low and simmer for 7-10 minutes, until it starts to thicken. Stir in the tomatoes and set aside to cool.

Next start on the "re-fried" beans. In a large saute pan over medium heat, warm the coconut oil and saute 4 tablespoons of the chopped red onion for about 5 minutes. Stir in the cumin, 1/2 teaspoon chili powder and pinch of salt until well combined. Add the rinsed black beans and stir to warm up. Stir in the vegetable broth and bring to a simmer. With a potato masher or back of a large spoon, start to mash the beans in the pan. Continue to cook, stirring and mashing along the way, until the mixture has thickened to a re-fried bean consistency. I always leave large chunks of black beans in the mixture - personal preference. If you want a really smooth consistency, you can remove the mixture and pulse in a food processor. Remove the beans to a large bowl and set aside. Wipe out the saute pan.

Prepare the Portabello mushroom caps and lightly spray with the coconut oil. Heat a grill pan or grill to medium high heat. Grill the mushrooms, cap-side down first, about 5 minutes per side. Only flip once and cook only until they just start to soften. Remember, they will continue to cook in the oven later. Remove the mushrooms from the grill to a plate, slice and set aside.

In the same saute pan, heat coconut oil over medium heat. Add in the red bell pepper, rest of the red onion and jalapeno. Saute until the onions are just translucent, then stir in the spinach and cilantro. Set this mixture aside as well.

Preheat the oven to 350F. Prepare the corn tortillas by lightly spraying them with coconut oil and warming in the oven for 2-3 minutes.

To assemble, have the bean mixture, vegetable mixture, mushroom slices and cheese set out on the counter. Have a 13x9 inch baking dish ready as well. Take a corn tortilla and spread about a tablespoon of black beans. Then top with 2 slices of Portabello mushrooms and a spoonful of the vegetable mix.

Roll this up and place in the baking dish. Repeat until all the tortillas are gone. Pack the enchiladas in the baking dish tight so they don't come unrolled. Pour the mole sauce over the enchiladas and top with cheese. Bake at 350F for 25-30 minutes. Remove from the oven and serve 2 enchiladas per person with garnishes.