Indulge in the rich, earthy flavors of mushrooms and black beans while savoring these delicious vegetarian enchiladas – your taste buds will thank you! Spruce up the dish with a generous topping of homemade or store-bought enchilada sauce, then sprinkle freshly chopped cilantro over top to add an extra burst of flavor.
Ingredients:
- 12 corn tortillas
- 2 cups sliced mushrooms
- 1 can black beans, drained and rinsed
- 1 bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- In a skillet, sauté the mushrooms, bell pepper, onion, and garlic in vegetable oil over medium heat until they are tender and lightly browned.
- Add the black beans to the skillet and stir to combine.
- Warm the tortillas in the microwave or in a skillet over medium heat.
- Spoon the mushroom and black bean filling onto each tortilla and roll tightly.
- Place the rolled enchiladas in a baking dish.
- Pour the enchilada sauce over the top of the enchiladas and sprinkle with shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with fresh cilantro.
Enough for 6 people.