Ingredients
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1/2 yellow onion, chopped
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1 medium tomatoes, chopped
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1 (15 ounce) can black beans, rinsed, drained, and smashed
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1 (15 ounce) can enchilada sauce (we used organic)
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2 cups hot salsa (any spice level, we picked Hot)
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6 flour tortillas
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1 cup cheddar cheese, grated
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1 cup fontina, sliced into blocks, 3 pieces each enchilada
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2 large portabella mushrooms, diced
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fat free sour cream, if desired
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1/2 green bell pepper, chopped
Instructions
- 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.