Veggie Enchiladas

Name: Veggie Enchiladas
Ingredients: 1 teaspoon olive oil; 1/2 yellow onion, diced; 8 ounces baby portobello mushrooms, sliced and halved; 1/2 cup canned sweet yellow corn; 1 16-ounce can black beans; 1 12-ounce jar enchilada sauce; 6 8-inch whole-wheat tortillas; 1 cup shredded cheddar cheese

8 ingredients

2 steps

Ingredients

1 teaspoon olive oil
1/2 yellow onion, diced
8 ounces baby portobello mushrooms, sliced and halved
1/2 cup canned sweet yellow corn
1 16-ounce can black beans
1 12-ounce jar enchilada sauce
6 8-inch whole-wheat tortillas
1 cup shredded cheddar cheese

Directions

1

Preheat the oven to 350 degrees. In a large skillet, add the olive oil and saute the onions over medium heat until they start to become clear, about 4 minutes. Add the mushrooms and stir. Cook another 3-4 minutes. Add in the corn and black beans and stir together. Pour in half the jar of enchilada sauce and stir until everything is coated.
2

Scoop the filling onto a tortilla, about 1/3 cup at a time. Roll up the tortilla and place it in a 13-x-9-inch casserole dish. Repeat until the dish is full (there should be 6 enchiladas). Pour the remaining enchilada sauce on top. Then cover with the cheese. Put the enchiladas in the oven for 10-15 minutes or until the cheese is melted.