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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I made this tonight and was rewarded with this comment from my fiance: Food should not be allowed to be this good. These are the absolute best, bar-none, enchiladas I’ve ever had. Ingredients:
1/2 yellow onion, chopped |
1/2 green bell pepper, chopped |
1 medium tomato, chopped |
1 (15 ounce) can black beans, rinsed, drained, and smashed |
1 (15 ounce) can enchilada sauce (we used organic) |
2 cups hot salsa (any spice level, we picked hot) |
6 flour tortillas |
1 cup cheddar cheese, grated |
1 cup fontina, sliced into blocks, 3 pieces each enchilada |
2 large portabella mushrooms, diced |
fat free sour cream, if desired |
Directions:
1. In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes. Add smashed black beans, 2/3 (15oz) can of enchilada sauce, and salsa. Stir, set aside.
2. In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.
3. Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese. Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes.
4. Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.
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