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

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 846mg
35%
Total Carbohydrate 83.9g
28%
Dietary Fiber 18.3g
73%
Protein 19.4g
39%
Vitamin A 38%
Vitamin C 95%
Calcium 31%
Iron 32%
Total Time

120 min.

Serving & Size

SERVING(2 FILLED ENCHILADAS)

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Spicy Hot V8® Vegetable Juice
cups
Spicy Hot V8® Vegetable Juice
cups
olive oil 0 1/8  cups
onion 9 oz. cups
garlic 1 oz. tbsp.
black beans 46.5 oz. 4 1/2  cups
oyster mushrooms 24 oz. cups
kosher salt 0 1/2  tsp.
black pepper tsp.
whole roasted tomatoes 24 oz. cups
chipotle pepper tbsp.
black pepper tsp.
olive oil 0 1/8  cups
corn tortilla 36  ea.
vegetable cooking spray
cotija cheese 2 oz. cups
cilantro 0 1/4  cups
Instructions
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.
Newsletter

Sign up now!

©2018 CSC Brands LP, All Rights Reserved.