Portabella Enchiladas

Name: Portabella Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 enchiladas, 3 serving(s)
Ingredients: 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

3

Submitted 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.""

Portabella Enchiladas created by Wesaturtle

Ready In:: 40mins
Serves:
Yields:
Units:

Nutrition Information

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ingredients

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

directions

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.

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RECIPE MADE WITH LOVE BY

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review by happyday49

11/4/2006

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.
review by packeyes

11/3/2006

The salsa flavored overwhelmed the rest of the flavors. Quick and easy to make.
review by Carey J

11/1/2006

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.
tweak by Carey J

11/1/2006

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.
photo by Wesaturtle

10/24/2006