BLACK BEAN & OYSTER MUSHROOM ENCHILADAS MADE WITH V8® SPICY HOT VEGETABLE JUICE
Nutrition Facts
Serving Size
SERVING(2 FILLED ENCHILADAS)
Amount Per Serving
Calories 498
% Daily Value
Total Fat 11.1g
17%
Saturated Fat 2.2g
11%
Cholesterol 6mg
2%
Sodium 838mg
35%
Total Carbohydrate 83.9g
28%
Dietary Fiber 18.8g
75%
Protein 19.5g
39%
Vitamin A 14%
Vitamin C 63%
Calcium 24%
Iron 32%

black bean & oyster mushroom enchiladas made with v8® spicy hot vegetable juice

A truly delightful vegetarian option, this dish is made with a mixture of black beans and roasted mushrooms filled in a corn tortilla and baked with a chipotle tomato sauce

  • Total time: 120 minutes
  • Servings: 9
Ingredient Weight Measure
olive oil 0.125 cup
onion , sliced 9.000 oz. 2 cup
garlic , peeled, whole, roasted 1.000 oz. 2 tbsp.
black beans , canned, rinsed, drained 46.500 oz. 4.5 cup
Spicy Hot V8® Vegetable Juice 2 cup
oyster mushrooms 24.000 oz. 4 cup
kosher salt 0.5 tsp.
black pepper , ground 1 tsp.
whole roasted tomatoes , medium 24.000 oz. 3 cup
chipotle pepper , finely chopped 1 tbsp.
Spicy Hot V8® Vegetable Juice 2 cup
black pepper 1 tsp.
olive oil 0.125 cup
corn tortilla , 6-inch 36 ea.
vegetable cooking spray , as needed 0 as needed
cotija cheese , grated 2.000 oz. 1 cup
cilantro , chopped 0.25 cup
To Prepare Filling:

1. In a large sauce pan heat olive oil. Add onions. Sweat until light brown. Add garlic. Cook for 3 minutes.

2. Add black beans. Cook for 10 minutes on low heat. Add V8® Spicy Hot Vegetable Juice. Simmer until reduced by half.

3. Fold in roasted mushrooms. Season with salt and pepper. Let mixture cool. Reserve.

 
To Prepare Sauce:

1. In separate pot, add tomatoes, chipotle and V8® Spicy Hot Vegetable Juice. Simmer for 30 minutes. Season with pepper.

2. Using a blender, puree tomato sauce mixture until smooth. Reserve. Keep warm.

 
To Assemble:

1. Lightly brush tortillas with olive oil. Warm tortillas slightly in a pan. Reserve. Keep warm.

2. Portion 2 1/2 tablespoons of the black bean mixture into the center of each warm tortilla. Tightly roll to seal. Repeat process

3. Using non-stick cooking spray, lightly oil casserole dish.  Line with rolled tortillas

4. Ladle sauce evenly over top of each to coat each enchilada. Bake in a 350°F oven for 20-25 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
To Serve:

1. To garnish, top with Cojita cheese and cilantro.

2. Using a serving spoon, portion 2 enchiladas onto plate. Serve immediately.

A truly delightful vegetarian option, this dish is made with a mixture of black beans and roasted mushrooms filled in a corn tortilla and baked with a chipotle tomato sauce

  • Total time: 120 minutes
  • Servings: 9
Ingredient Weight Measure
olive oil 0.125 cup
onion , sliced 9.000 oz. 2 cup
garlic , peeled, whole, roasted 1.000 oz. 2 tbsp.
black beans , canned, rinsed, drained 46.500 oz. 4.5 cup
Spicy Hot V8® Vegetable Juice 2 cup
oyster mushrooms 24.000 oz. 4 cup
kosher salt 0.5 tsp.
black pepper , ground 1 tsp.
whole roasted tomatoes , medium 24.000 oz. 3 cup
chipotle pepper , finely chopped 1 tbsp.
Spicy Hot V8® Vegetable Juice 2 cup
black pepper 1 tsp.
olive oil 0.125 cup
corn tortilla , 6-inch 36 ea.
vegetable cooking spray , as needed 0 as needed
cotija cheese , grated 2.000 oz. 1 cup
cilantro , chopped 0.25 cup
To Prepare Filling:

1. In a large sauce pan heat olive oil. Add onions. Sweat until light brown. Add garlic. Cook for 3 minutes.

2. Add black beans. Cook for 10 minutes on low heat. Add V8® Spicy Hot Vegetable Juice. Simmer until reduced by half.

3. Fold in roasted mushrooms. Season with salt and pepper. Let mixture cool. Reserve.

 
To Prepare Sauce:

1. In separate pot, add tomatoes, chipotle and V8® Spicy Hot Vegetable Juice. Simmer for 30 minutes. Season with pepper.

2. Using a blender, puree tomato sauce mixture until smooth. Reserve. Keep warm.

 
To Assemble:

1. Lightly brush tortillas with olive oil. Warm tortillas slightly in a pan. Reserve. Keep warm.

2. Portion 2 1/2 tablespoons of the black bean mixture into the center of each warm tortilla. Tightly roll to seal. Repeat process

3. Using non-stick cooking spray, lightly oil casserole dish.  Line with rolled tortillas

4. Ladle sauce evenly over top of each to coat each enchilada. Bake in a 350°F oven for 20-25 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
To Serve:

1. To garnish, top with Cojita cheese and cilantro.

2. Using a serving spoon, portion 2 enchiladas onto plate. Serve immediately.

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