Portabella Enchiladas

Recipe by Wesaturtle
READY IN: 40mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement