Vegetarian Gluten Free Red Chile Portobello Enchilada Casserole
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Learn more →Ingredients
6 servings
For the filling
- 4 large portobello mushroom caps (about 1 lb total), stems removed
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
For the red chile sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cloves garlic, peeled
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp salt
For the casserole
- 12 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the portobello caps gill-side up on a rimmed baking sheet and brush both sides with 1 tbsp of the olive oil. Roast for 18–20 minutes, until the caps are tender and have released most of their moisture. Remove from the oven and let cool slightly, then slice into 1/2-inch strips.
- 2
While the mushrooms roast, make the red chile sauce. Place the guajillo and ancho chiles in a medium saucepan and cover with the chicken broth. Bring to a simmer over medium heat and cook for 8–10 minutes, until the chiles are fully softened and pliable. Transfer the chiles and all of the broth to a blender. Add the fire-roasted tomatoes, peeled garlic, cumin, oregano, and salt. Blend on high until completely smooth, about 1 minute. Set aside.
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