Mushroom Enchiladas

February 2, 2009

My husband recently took on a new job within his company. It’s a great job, one where he will really be challenged (which he likes), and one where he will be able to show how much value he adds to anything he does. For me, it has one big pro and one big con. Pro: He has moved over to an office in Seattle (rather than across a traffic clogged bridge), so he is home at 6:30 instead of 7:30. Con: He will be traveling about once a month or more.

Now, it actually isn’t all that bad because it will all be domestic travel and they will be quick trips. But it is still hard to have him gone. And even though he is not a foodie, I know he hates it when he misses a good meal. Last week, I planned to make a Mexican dinner for my clients and didn’t realize he would miss it because of a trip to Chicago. I can’t in good conscience know that I made these enchiladas and that he didn’t get to eat any of them, given his love of Mexican food. So, I made them again.

There are so many things I like about this recipe. Mushrooms, pinto beans, cottage cheese, and parsley may sound like unlikely ingredients for the filling, but they are hearty without being too heavy and the flavors really pop. In fact, if you go light on the cheese topping, this can be a very healthy and low fat meal. The enchiladas come together quickly enough for a mid-week dinner, especially if you buy pre-sliced mushrooms. You can even make the filling a day ahead, and the whole dish up to 8 hours ahead. And any leftover filling tastes great in a baked potato topped with salsa as I found out last week!

One more thing. Two years ago today I gave birth to this extraordinary person. Before that day, I was worried that I didn’t have enough love in my heart for two children. Boy, was I wrong! Happy Birthday baby.

Mushroom Enchiladas
Adapted from Main Course Vegetarian Pleasures

Serves 6

Use your favorite kind of salsa (I’ve even made it with tomatillo salsa), or you can substitute enchilada sauce if you prefer.

Olive oil
2 garlic cloves, minced

1 pound mushrooms, thinly sliced

1/2 tsp. dried oregano

1 16 oz. can pinto beans, rinsed and drained

1 cup low-fat small curd cottage cheese

1/2 cup finely chopped parsley

2 cups mild or medium salsa

8 8-inch tortillas

1 cup grated Cheddar cheese

1. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Add the garlic and cook 1 minute. Do not burn it. Stir in the mushrooms and cook until the juices are released and then evaporate, about 10 minutes. The mushrooms should begin to stick to the pan.

2. Add the oregano and pinto beans and cook 1 minute. Remove the pan from the heat and let the mixture cool.

3. Preheat the oven to 375 degrees.

4. Stir the cottage cheese and parsley into the bean mixture. Place the pan in front of you to begin rolling the enchiladas. Place the salsa in a bowl in front of you, along with the tortillas and a pastry brush (or you can just use a spoon.)

5. Spread a thin layer of salsa in a 9×13-inch baking dish. Lay a tortilla on a plate, then brush both sides of the tortilla with a little bit of salsa. This will moisten the tortillas and prevent them from breaking. Using a spoon, place about 3-4 tablespoons along the bottom of one tortilla and roll tightly. Place the enchilada seam side down in the baking dish. Repeat with the remaining tortillas and filling (you may get more or less than 8 depending on how much filling you use in each).

6. Spoon the remaining salsa over the enchiladas. Neatly place the Cheddar cheese along each enchilada. Cover the baking dish tightly with foil. Bake 30 minutes, then remove the foil and bake 5 minutes more. The enchiladas should be piping hot, but be careful not to dry them out with overcooking.


  1. I like the idea of cottage cheese parsley here instead of the usual cheese and cilantro combo. Thats a very delicious looking enchilada!

    Comment by veggie belly — February 3, 2009 @ 6:10 pm

  2. Great idea using cottage cheese, much easier to get a hold of than queso fresco and this sounds relatively healthy too.

    Comment by Blutopia — February 3, 2009 @ 6:23 pm

  3. Dana, I seriously want these and I want them now. I’m starving and you’re not helping! Therefore, I can relate to your husband.

    Comment by Andrea — February 4, 2009 @ 4:04 am

  4. Very Happy Birthday to this extraordinary person, Dana! And the best wishes!

    The enchiladas look and sound mouthwatering!

    Comment by Vera — February 4, 2009 @ 8:22 pm

  5. Mushroom enchiladas are a great idea!

    Comment by Kevin — February 9, 2009 @ 6:55 pm

  6. I made these and they were great! My husband was pretty skeptical when he saw the ingredients but he even admitted they were pretty awesome. I used green chili enchilada sauce and I thought it went really well with the filling.

    Comment by Melissa — August 13, 2011 @ 3:08 am

  7. Hi Dana, Just wanted to say thank you for the best enchiladas ever! I have made these numerous times since finding them on your blog so I thought it was about time I expressed my appreciation. They are always a crowd pleaser. They are perfect for a casual dinner w/ friends since, as a vegetarian, I always want something hearty and “normal” enough to please the non-veg folks. I have added zucchini, spinach, corn, etc and it is always a winner!

    Also, since I read your blog frequently, but seldom comment, I will take this opportunity to tell you that yours is my favorite food blog, you are lovely, and your boys are adorable. All the best to you:)

    Comment by Tori — March 6, 2012 @ 10:35 pm

  8. […] Lemlin has at least two other enchilada recipes that sound good and easy: mushroom and bean enchiladas and these zucchini bean […]

    Pingback by Spinach, Corn and Roasted Red Pepper Enchiladas « Pragmatic Attic — May 18, 2012 @ 12:00 am

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