PORTABELLA ENCHILADAS

Portabella Enchiladas image

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."

Provided by Wesaturtle

Time 40m

Yield 6 enchiladas, 3 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 772.7, Fat 34, SaturatedFat 17.8, Cholesterol 90.6, Sodium 2951.1, Carbohydrate 80.9, Fiber 16.5, Sugar 12.2, Protein 39.9

*** Explore more Portabella Enchiladas Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #beans #eggs-dairy #vegetables #mexican #easy #beginner-cook #vegetarian #cheese #dietary #one-dish-meal #low-calorie #black-beans #mushrooms #low-in-something