Meaty portobello caps are roasted until deeply tender, then sliced into thick strips and folded into a skillet of sautéed onion, red bell pepper, and black beans, warmed through with cumin and smoked paprika. The real star is the layered red chile sauce, built from softened guajillo and ancho chiles blended with fire-roasted tomatoes, garlic, and oregano until silky and rich. Everything gets stacked between soft corn tortillas in classic enchilada-casserole fashion, with melty Monterey Jack cheese layered throughout and piled generously on top before baking until bubbling and golden at the edges. The result is a hearty, deeply savory casserole with real depth of flavor from the homemade chile sauce, no meat required. Finish each slice with fresh cilantro and a dollop of sour cream for a comforting dinner that fits neatly into a vegetarian kitchen.
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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.
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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