Black Bean & Mushroom Enchiladas with Charred Tomatillo Sauce

Set oven broiler to high. Arrange tomatillos (cut-side up), scotch bonnet, onion, and unpeeled garlic on a foil-lined baking sheet. Broil for 8–10 minutes until tomatillos are blistered and lightly charred. Let cool slightly, then peel the garlic.

Transfer charred veg to a blender. Add lime juice, cilantro, cumin, and water or stock. Blend until smooth. Season with salt. Thin with more water if needed — it should coat the back of a spoon but pour easily. Set aside.

Preheat the oven to 400°F (205°C).

Heat olive oil in a large skillet over medium-high. Add onion and cook for 3 minutes until softened.

Add garlic and mushrooms. Sauté for 5–7 minutes, stirring occasionally, until mushrooms are golden and any liquid has evaporated.

Add cumin, smoked paprika, and chili powder. Stir and cook 1 minute. Add black beans, lime juice, and cilantro. Toss to combine. Season with salt and pepper. Remove from heat.

Spread a thin layer of tomatillo sauce across the bottom of a 9x13 baking dish.

Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm briefly in a dry skillet. They need to be pliable to roll without cracking.

Fill each tortilla with about ½ cup of the black bean and mushroom mixture. Roll tightly and place seam-side down in the baking dish. Repeat for all 6.

Pour remaining tomatillo sauce evenly over the enchiladas. Top with shredded cheese. Bake for 20 minutes until cheese is melted and sauce is bubbling.

Let sit 5 minutes. Serve with a dollop of Greek yogurt, a crumble of cotija, fresh cilantro, and lime wedges.