Mushroom Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 Large Portobella Mushrooms, diced1 medium onion, chopped1 poblano pepper, chopped1 tomato, chopped15 oz. can Black Beans, rinsed and mashed15 oz. can enchilada sauce2 cups Salsa (Medium)2 tbsp, Canola Oil6 Corn Tortillas3/4 cup diced Queso Asadero1/2 cup shredded Queso Chihuahua
In a medium pan, saute onion and bell pepper in 1 Tbsp canola oil.
Add black beans, 2/3 enchilada sauce, and salsa.
Stir.
Set aside.
In a seperate pan, saute portabella mushrooms in 1 Tbsp canola oil.
Add to first mixture.
Divide mixture and Queso Asadero evenly into tortillas.
Roll enchiladas and place seam side down in baking dish.
Top with remaining enchilada sauce and tomato.
Bake at 350 degrees for 15 minutes.
Top with Queso Chihuahua and bake until melted (5 minutes).
Makes 3 servings (2 enchiladas per serving)
Number of Servings: 3
Recipe submitted by SparkPeople user POISONPEACOCK.
Add black beans, 2/3 enchilada sauce, and salsa.
Stir.
Set aside.
In a seperate pan, saute portabella mushrooms in 1 Tbsp canola oil.
Add to first mixture.
Divide mixture and Queso Asadero evenly into tortillas.
Roll enchiladas and place seam side down in baking dish.
Top with remaining enchilada sauce and tomato.
Bake at 350 degrees for 15 minutes.
Top with Queso Chihuahua and bake until melted (5 minutes).
Makes 3 servings (2 enchiladas per serving)
Number of Servings: 3
Recipe submitted by SparkPeople user POISONPEACOCK.
Nutritional Info Amount Per Serving
- Calories: 649.6
- Total Fat: 29.2 g
- Cholesterol: 54.8 mg
- Sodium: 2,040.4 mg
- Total Carbs: 74.4 g
- Dietary Fiber: 17.6 g
- Protein: 27.9 g
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