1/1 Photo of Portabella Enchiladas
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."
My Private Note
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- 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
- 1In 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.
- 2In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.
- 3Spoon 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.
- 4Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.
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Nutritional Facts for Portabella Enchiladas
Serving Size: 1 (693 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 772.6
- Calories from Fat 305
- Total Fat 33.9 g
- Saturated Fat 17.7 g
- Cholesterol 90.5 mg
- Sodium 2951.0 mg
- Total Carbohydrate 80.8 g
- Dietary Fiber 16.4 g
- Sugars 12.1 g
- Protein 39.9 g