Mushroom Enchiladas
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Mushroom Enchiladas calories by ingredient
Number of Servings: 3
Ingredients
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2 Large Portobella Mushrooms, diced
1 medium onion, chopped
1 poblano pepper, chopped
1 tomato, chopped
15 oz. can Black Beans, rinsed and mashed
15 oz. can enchilada sauce
2 cups Salsa (Medium)
2 tbsp, Canola Oil
6 Corn Tortillas
3/4 cup diced Queso Asadero
1/2 cup shredded Queso Chihuahua
Directions
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.
Member Ratings For This Recipe
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