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BLACK BEAN & OYSTER MUSHROOM ENCHILADAS MADE WITH V8® SPICY HOT VEGETABLE JUICE

Made With:

Product

Spicy Hot V8® 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

View Product

Product

Spicy Hot V8® 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

View Product
Nutrition Facts
Serving Size
SERVING(2 FILLED ENCHILADAS)
Amount Per Serving
Calories 499
% Daily Value
Total Fat 11.1g
17%
Saturated Fat 2.2g
11%
Cholesterol 6mg
2%
Sodium 848mg
35%
Total Carbohydrate 84g
28%
Dietary Fiber 18.8g
75%
Protein 19.5g
39%
Vitamin A 15%
Vitamin C 63%
Calcium 24%
Iron 32%
Total Time

120 min.

Serving & Size

SERVING(2 FILLED ENCHILADAS)

Yields

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

Nutrition Facts

Nutrition Facts
Serving Size
SERVING(2 FILLED ENCHILADAS)
Amount Per Serving
Calories 499
% Daily Value
Total Fat 11.1g
17%
Saturated Fat 2.2g
11%
Cholesterol 6mg
2%
Sodium 848mg
35%
Total Carbohydrate 84g
28%
Dietary Fiber 18.8g
75%
Protein 19.5g
39%
Vitamin A 15%
Vitamin C 63%
Calcium 24%
Iron 32%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 1/8  cups
onion, sliced 9 oz. 2  cups
garlic, peeled, whole, roasted 1 oz. 2  tbsp.
black beans, canned, rinsed, drained 47 oz. 4 1/2  cups
Made With:

Product

Spicy Hot V8® Vegetable Juice

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Spicy Hot V8® Vegetable Juice 2  cups
oyster mushrooms 24 oz. 4  cups
kosher salt 1/2  tsp.
black pepper, ground 1  tsp.
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.

 
Weight Measure
whole roasted tomatoes, medium 24 oz. 3  cups
chipotle pepper, finely chopped 1  tbsp.
Made With:

Product

Spicy Hot V8® Vegetable Juice

View Product
Spicy Hot V8® Vegetable Juice 2  cups
black pepper 1  tsp.
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.

 
Weight Measure
olive oil 1/8  cups
corn tortilla, 6-inch 36  ea.
vegetable cooking spray, as needed
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.
 
Weight Measure
cotija cheese, grated 2 oz. 1  cups
cilantro, chopped 1/4  cups
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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