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Categories:
whole wheat tortillas olive oil green pepper red pepper sweet onion gold potato baby portobello mushrooms broccoli black beans beans red enchilada sauce shredded cheese
Viewed: 60 - Published at: a year agoIngredients
- 4 whole wheat tortillas
- 1 tablespoon olive oil
- 1/4 green pepper, chopped
- 1/4 red pepper, chopped
- 1/4 sweet onion, chopped
- 1 medium yukon gold potato, chopped
- 1/4 cup chopped baby portobello mushrooms
- 1/4 cup chopped broccoli
- 1/3 cup black beans
- 1/4 cup refried beans
- 1 1/2 cups red enchilada sauce
- 1 cup shredded cheese
Method
- Preheat oven to 350.
- Heat a skillet on medium heat and add olive oil. Add peppers, onions and potatoes, sprinkle with salt and saute until soft, about 6-8 minutes. Add in chopped mushrooms and broccoli, sauteing for another 5 minutes. Add black beans, refried beans and 3/4 cup enchilada sauce, mixing until combined and heating through.
- Turn off heat and stir in 1/2 cup shredded cheese.
- To assemble enchiladas, add about 1/3 cup mix into the center of a tortilla and roll tightly. Add to baking dish and repeat with tortillas and mix. Top with remaining enchilada sauce and cheese.
- Bake at 350 for 15-20 minutes.
