Why You’ll Love This Recipe

• The flavours and textures are the perfect combination – these vegetarian enchiladas are spicy, saucy, salty, soft, chewy, crispy, cheesy… and any number of other things.
• The enchilada filling needs almost no pre-cooking (only the spinach needs wilting for literally 1 minute in the microwave), so this is a really quick and easy dinner to throw together.
• You can easily simplify the recipe by using shop-bought enchilada sauce, if you prefer.
• The recipe can either serve two people, if you’re serving it on its own – or, if you’re making some side dishes, you can stretch it to feed 4 (see below for some side dish ideas). It’s also really easy to double the batch if needed!
• These black bean enchiladas are ideal for heaping up with your favourite Tex-Mex toppings – a dollop of sour cream, some sliced avocado or guacamole, fresh tomato salsa, etc.

Ingredients

Here’s what you’ll need to make this recipe.

These ingredients assume you’ll be making your own enchilada sauce – if you’re choosing to use a shop-bought sauce, your ingredients list will look a little different.

You’ll also need a few store cupboard ingredients for the sauce, like flour and oil. See the printable recipe card below for detailed ingredient quantities.

• flour tortillas – nice big ones!
• black beans
• spinach
• spring onions – these are great to use as they’re milder than regular onions, so they do really well with not being pre-cooked.
• fresh cilantro
• grated cheddar cheese

And, if you’re making your own sauce:

• tomato paste
• spices – garlic granules, cumin, smoked paprika, and hot chilli powder
• vegetable stock cube (or liquid veggie stock)

Becca’s Top Tip

I used fresh spinach to make my enchiladas, but you could use frozen spinach instead, if you prefer. Frozen spinach does release a lot of liquid as it defrosts though, so make sure you squeeze out as much liquid as you can before adding it to the enchiladas.

Ingredient Swaps

Feel free to make this recipe your own! The easiest way to adapt the recipe is to add different ingredients to the filling of the enchiladas. To make sure the recipe is just as quick and easy to make as my version, try to stick with ingredients that don’t need to be pre-cooked (or use leftovers that have already been cooked).

As well as (or instead of) the black beans and spinach that I used, other great filling ideas could be:

• canned sweetcorn
• leftover roasted vegetables
• frozen peas
• diced red pepper
• grated courgette (zucchini)
• canned kidney beans
• pre-cooked lentils
• diced tomatoes

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Wilt the spinach in the microwave, and combine it with the other ingredients for the enchilada filling. Nothing else needs pre-cooking!

Step 2: If you’re making your own enchilada sauce, make it now – it only takes 5 minutes.

Step 3: Add the enchilada filling to the large tortillas, roll them up, and place them in a baking dish.

Step 4: Top with the remaining sauce and cheese, and bake!

Step 5: Serve the black bean enchiladas hot, either on their own (if only serving 2 people), or with some additional side dishes (if serving 4).

Becca’s Top Tip

Don’t forget the toppings! At the very least, a dollop of sour cream is a great contrast to the rich, spicy enchilada sauce. If you want to, go further with guacamole, sliced avocado, or fresh tomato salsa.

What to Serve with Black Bean Enchiladas

Sometimes I don’t bother making any side dishes to serve with enchiladas. After all, the black bean enchiladas themselves already contain protein, carbs, and a few different veggies – you don’t really need much else to go with them.

But if I’m making enchiladas for guests, or I just want the meal to feel a bit more special, a good side dish or two can go a long way.

My favourite side dishes to serve with enchiladas are:

• a simple green salad (the freshness is a great contrast to the rich sauce!)
• rice – either plain, or tomato baked rice
• plenty of dips to dollop on top, e.g. sour cream, salsa or guacamole
• fresh sliced avocado
• a few tortilla chips, to add a nice crunch
• extra roasted vegetables

If you really want to go all out, make a full-on feast with all your favourite Tex-Mex dishes! It’s a great way to feed a crowd.

Recipe FAQs

Why You’ll Love This Recipe

• The flavours are unbelievably good – this mushroom pie is seriously irresistible.
• It’s a hearty meal that will satisfy vegetarians and meat-eaters alike – so it’s great for feeding a crowd!
• The creamy mushroom mixture can be used in various other ways, if you don’t want to make your own crust – see below for some ideas.
• Adding chestnuts to the mushroom filling makes it feel extra special, and a little bit festive – this mushroom pie would be perfect for cooking on a special occasion like Christmas!

What is a Suet Pie Crust?

Suet is essentially a type of fat. It traditionally comes from animals, but I obviously use a vegetarian version, which is made from vegetable oil.

In the UK, vegetarian suet is easy to find in most supermarkets, but if you live elsewhere and you can’t find it locally, you may be able to purchase it online. Here it is on Amazon US, for example.

I usually use suet to make incredible suet dumplings, which are soft and doughy, and seriously comforting cooked on top of a hearty stew! To make this suet pie crust, I just made a flatter layer of the dough, and spread it across the top of the mushroom pie filling. The underside of the crust retains that soft, doughy texture, while the top crisps up beautifully, like pastry.

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like butter, salt and pepper. See the printable recipe card below for detailed ingredient quantities.

• mushrooms – I used a mixture of baby portobellos and chestnut mushrooms. Stick with one type if you prefer!
• onion
• garlic – I love using garlic paste or pre-chopped garlic from a jar, to cut down on prep time.
• dried thyme
• vegetable stock – I use a stock cube, but liquid or jelly stock would be fine too.
• chesnuts – I used the kind that come ready-cooked in a packet (Amazon UK).
• white wine – nothing too fancy! Any cheap dry white wine will be fine.
• shredded vegetarian suet (I use this one – Amazon UK / Amazon US)
• self-raising flour
• cream
• fresh parsley

Becca’s Top Tip

If you can’t find chestnuts, use chopped walnuts instead. They’ll do a great job of adding that slight crunch, and making the mushroom pie feel a little bit special.

Ways to Simplify the Recipe

If you can’t be bothered to make your own pie crust (or if you can’t find suet anywhere), don’t let that put you off – there are plenty of ways you could adapt the recipe to suit you.

Here are a few examples:

• Make a standard pastry crust using your favourite pastry recipe.
• Use shop-bought puff or shortcrust pastry, instead of making your own crust.
• Make a simple savoury crumble topping instead.
• Serve the mushroom and chestnut filling without a crust at all, just like a standalone mushroom stew (similar to a creamy mushroom stroganoff!)
• Serve mushroom mixture in a different way, for something a bit different – perhaps creamy mushrooms on toast, or creamy mushroom pasta.

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Prepare the suet dough, and leave it to rest in the fridge.

Step 2: Cook the onion, mushrooms and chestnuts in the creamy sauce.

Step 3: Roll or press out the suet dough into a rough rectangle.

Step 4: Transfer the mushroom pie filling into a baking dish, and top with the suet crust.

Step 5: Bake until the filling is piping hot, and bubbling up around the crispy suet crust.

Becca’s Top Tip

If you’re baking something in a dish, always place the dish on a baking tray before putting it in the oven! Pies and casseroles have a tendency to bubble over the edge of the dish, and the tray will help to catch any drips.

Recipe FAQs

Why You’ll Love This Recipe

• The recipe couldn’t be easier to make, with no pre-cooking required! If you can mix ingredients, you can make this chickpea casserole.
• Lemon and parsley is such a classic combination, and they bring a bright, zesty flavour to the chickpea bake.
• Chickpeas are a great form of vegetarian protein, and they’re also full of fibre and a good variety of vitamins and minerals.
• You can customise the recipe with your own choice of vegetables, if you’d like to – just make sure you choose veg that can bake without needing any pre-cooking, e.g. spinach, tomatoes or frozen peas.

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like salt and pepper. See the printable recipe card below for detailed ingredient quantities.

• chickpeas. I always use tinned chickpeas in my chickpea recipes, since they are so convenient, and don’t need any pre-cooking or soaking.
• leek. Leeks are a milder alternative to onions, and they also fare better when not pre-cooked.
• mushrooms
• lemon – bottled lemon juice would also be fine.
• parsley
• egg
• milk
• pumpkin seeds – or, pine nuts would be a great alternative.
• breadcrumbs
• parmesan cheese (make sure you find a vegetarian version, as ‘real’ parmesan is made with animal rennet)

Becca’s Top Tip

I find that ripping mushrooms in my hands (rather than chopping them with a knife) works just as well, and saves even more time on prep!

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Add almost all of the ingredients to a large mixing bowl, and combine thoroughly.

Step 2: Transfer the mixture to a baking dish. You can mix the ingredients straight into the dish if you prefer, but I find it much easier to mix in a bowl!

Step 3: Sprinkle the mixture with some breadcrumbs and parmesan cheese.

Step 4: Bake until crispy, then serve.

Recipe FAQs

Why You’ll Love This Recipe

• The flavours are unreal.
• Since this is a slow cooker recipe, it’s a meal which pretty much cooks itself. You don’t need to keep returning to the slow cooker as it’s cooking – it’s very much a ‘dump in the ingredients and leave it for 4 hours’ kind of recipe, so you can be getting on with other things.
• This mushroom stroganoff is interesting and impressive enough to serve to guests (they don’t need to know how easy it was to make!). It won’t matter if the stew stays in the slow cooker for a little while longer, so it can be ready to serve up whenever you and your guests are hungry.

Ingredients

Here’s what you’ll need to make this recipe:

• mushrooms – I used chestnut mushrooms, portobello mushrooms, and button mushrooms.
• onion
• garlic
• smoked paprika – it needs to be the smoked kind, not sweet paprika!
• stock cube. I like to use a solid stock cube, as this recipe doesn’t require much liquid. If you want to use liquid stock instead, you won’t need much of it, so you might want to add some additional seasonings as well.
• sour cream
• fresh parsley

See the printable recipe card below for detailed ingredient quantities.

Becca’s Top Tip

I like using a few different types of mushroom in my stroganoff, as it gives a nice variety – you get some large, chewy, meaty bites, and some smaller, rounder pieces. But if you prefer, you can just stick to one kind of mushroom, or use whatever you have on hand.

Equipment

This easy mushroom recipe requires a slow cooker. I use a digital Crock-Pot with a 4.7 litre (~ 5 quart) capacity, and this mushroom stroganoff fits perfectly. If your slow cooker is a significantly different size to mine, you may need to adjust the cooking time of this recipe slightly.

I’ve had this slow cooker since 2014 (!), and it’s never failed me. I would highly recommend it! You can get it on Amazon UK, or here’s a similar one from the same brand on Amazon US.

Check out my other slow cooker recipes if you’d like some more inspiration!

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Add almost all of the ingredients to the slow cooker, and mix to combine.

Step 2: Cook on high for 4 hours, until the mushrooms and onions have cooked down to give a rich stew.

Step 3: Add the sour cream and fresh parsley.

Step 4: Serve with rice or pasta.

Becca’s Top Tip

Just like with most slow cooker recipes, this stroganoff sauce does end up on the thinner side, because the liquid doesn’t evaporate away. This isn’t a problem at all, but I would recommend serving your stroganoff with some garlic bread to help mop up any of that tasty sauce that’s left on the plate!

Stroganoff FAQs