This is such a delicious dish! It is completely vegan until you add the cheese at the end, so if you are vegan just omit the cheese and its equally delicious!! I made extra and was so looking forward to the leftovers the next day!
BEANS
1 Can rinsed and drained black beans (or any bean of your choice)
1/2 TSP Chili pow
1/2 TSP Cumin
1/4 TSP Paprika
1/4 TSP Garlic Powder
1/4 TSP White Pepper
1/4 TSB Onion Powder
1/4 Cup water
1 Clove Minced Garlic
1/4 White Onion
1 TBS Olive Oil
DIRECTIONS
In a small saucepan, heat olive oil, add garlic and onion and cook until translucent. Add the beans and the spice, last add water and heat for about 10 min until water evaporates and flavors combine together.
MUSRHROOM/SPINACH FILLING
1 TBS Olive Oil
1 Clove Minced Garlic
1/2 Orange Bell Pepper Diced
1 Pablano Pepper Diced
1/4 White Onion
1 Pack Sliced Button Mushrooms
2 TBS Chopped Cilantro
3 -4 Handfulls Fresh Spinach
DIRECTIONS
In a large sauce pan heat olive oil, add garlic and onion about 4 min, add peppers, add mushrooms, and cook until el dente. Last, add cilantro, spinach and cook a few more minutes until the cilantro and spinach are wilted and cooked down.
ASSEMBLY INGREDIENTS
Small Street Size Tortillas
Lettuce
Red Enchilada Sauce
Sour Cream
Red Onion
Monterey Jack Cheese
Tomato
Avocado
Cilantro
DIRECTIONS
This dish you do not have to bake especially when using flour tortillas. I prefer flour because I like the texture better. Heat the enchilada sauce in a small sauce pan. Spoon some of the beans and the mushroom mixture into the tortilla and roll up. Spoon on a few TBS of the sauce, add a TBS or so of cheese to the top, heat in the microwave for a minute or so until melted and everything is still hot. Top with lettuce, cilantro, tomatoes, red onion, avocado or any of your favorite toppings.
**If you want to prepare this ahead of time and bake later you can do everything up until adding the sauce to tortillas. I like to bake mine dry with just about 1-2 TBS spread on top of the enchiladas because I use flour tortillas, if you add all the sauce they will get mushy so I do not recommend doing that. If you bake, bake covered for about 30 min at 375 until hot all the way through. Then spoon on pre-warmed enchilada sauce and top with your favorite toppings.
