15 Ingredients
  • 2 pounds mushrooms, rinsed, discolored stem ends trimmed, and thinly sliced
  • 8 ounces fresh poblano chilies (sometimes mistakenly labeled pasilla), rinsed, stemmed, seeded, and finely chopped (1 cup), or 1 can (7 oz.) diced green chilies
  • 1 onion (8 oz.), peeled and finely chopped
  • 1 teaspoon cumin seeds
  • 1 1/2 cups vegetable broth
  • 2 tablespoons cornstarch
  • 1 to 1 1/2 cups sour cream or Mexican crema
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 1/2 cups green salsa (salsa verde, refrigerated or canned; about 14 oz.)
  • 1 can (10 oz.) red enchilada sauce
  • 12 corn tortillas (6 1/2 to 7 in. wide)
  • 1 1/2 cups shredded mild cheddar cheese (6 oz.)
  • 1/2 cup diced cucumber (optional)
  • 1/2 cup coarsely chopped fresh cilantro (see notes)
  • Vinegared red onions (recipe follows)
Nutrition
366
18% daily value
8 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

25% 16

Saturated

43% 9

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

14% 43

Carbs (net)

- 34

Fiber

38% 10

Sugars

- 11

Sugars, added

- 0

Protein

34% 17

Cholesterol

13% 40

Sodium

38% 911

Calcium

26% 265

Magnesium

20% 83

Potassium

20% 943

Iron

17% 3

Zinc

22% 2

Phosphorus

64% 449

Vitamin A

17% 153

Vitamin C

85% 77

Thiamin (B1)

23% 0

Riboflavin (B2)

58% 1

Niacin (B3)

37% 6

Vitamin B6

35% 0

Folate equivalent (total)

19% 76

Folate (food)

- 76

Folic acid

- 0

Vitamin B12

14% 0

Vitamin D

121% 18

Vitamin E

11% 2

Vitamin K

10% 12

Sugar alcohols

- 0

Water

- 362
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