Prep 10 mins
Cook 30 mins
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."
- 1⁄2 yellow onion, chopped
- 1⁄2 green bell pepper, chopped
- 1 medium tomatoes, 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
- 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.
- In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.
- 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.
- Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.
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.
The salsa flavored overwhelmed the rest of the flavors. Quick and easy to make.
I'm going to have to agree with the family of the publisher of this recipe: These are the best enchiladas I've ever had! This is quite possibly the best recipe I've ever had on Recipezaar to boot! I can't belive something without meat can taste this good! We're definiately making this one again! As far as straying from the recipe, I used vegetable oil instead of canola oil, medium salsa instead of hot (my wife said it was still too hot!), and a 10 ounce can of enchilada sauce instead of 15.