Portabella Enchiladas

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/2 yellow onion, chopped
• 1/2 green bell pepper, chopped
• 1 medium tomato, 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

Recipe

• 1 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.
• 2 in a small pan, saute portabello mushrooms 2-3 minutes in 1 tbsp canola oil. add to mixture above.
• 3 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.
• 4 bake at 350 for 15 minutes. add cheddar cheese, bake an additional 5 minutes.