Walnut Enchiladas by Erin Gleeson
When I was little we had a walnut tree in the front yard, and we miles of them driving through the Central Valley. I love the protein and crunch they add here.
This is one of two featured recipes by this week’s guest, Erin Gleeson, from her latest cookbook The Forest Feast Road Trip. Paid subscribers can also enjoy Erin’s recipe for Blender Muffins. You can also hear our conversation with Erin here.
Excerpted with permission from The Forest Feast Road Trip by Erin Gleeson. Hear our conversation with Erin here.
When I was little we had a walnut tree in the front yard, and we miles of them driving through the Central Valley. I love the protein and crunch they add here.
Ingredients
For the filling:
1 cup (80 g) mushrooms, chopped
1 red onion, diced
¾ (90 g) cup unsalted walnuts, chopped
1 (15 oz/430 g) can black beans, drained
Next, you’ll need:
8 corn tortillas or small flour tortillas, heated in a pan or over an open burner flame
1 (160 oz/480 ml) jar red enchilada sauce
1 approx. 7 x 12-in (17 x 30-cm) casserole dish
Directions:
Pour ½ cup (120 ml) sauce into the bottom of the dish, then start rolling a few spoonfuls of filling into each tortilla and place them seam side down in a row. Fit as many tortillas as you can, then sprinkle and leftover filling on top. Pour the remaining sauce over the tortillas and sprinkle with 1 cup (115 g) grated cheddar cheese.
Bake at 375F (190 C) for 20-25 minutes.
Serve with sour cream & avocado on the side.