Portabella Enchiladas

- Ready In:
- 40mins
- Serves:
- Yields:
- Units:
Nutrition Information
4
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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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@Wesaturtle
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@Wesaturtle
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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.
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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.
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