Portabella Enchiladas

11 ingredients
4 steps

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

  1. 1
    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.
  2. 2
    In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.
  3. 3
    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.
  4. 4
    Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.

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