Portabella Enchiladas

READY IN: 40mins
Recipe by Wesaturtle

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."

Top Review by happyday49

This was outstanding. We didn't change a thing. Next time I'll use home made enchilada sauce and salsa to cut back on the saltiness, but that's not the fault of the recipe. This was really, really good.

Ingredients Nutrition


  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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