Veggie Enchiladas
- 1 teaspoon olive oil
- 1/2 yellow onion, diced
- 8 ounces baby portobello mushrooms, sliced and halved
- 1/2 cup canned sweet yellow corn
- 1 16-ounce can black beans
- 1 12-ounce jar enchilada sauce
- 6 8-inch whole-wheat tortillas
- 1 cup shredded cheddar cheese
- Preheat the oven to 350 degrees. In a large skillet, add the olive oil and saute the onions over medium heat until they start to become clear, about 4 minutes. Add the mushrooms and stir. Cook another 3-4 minutes. Add in the corn and black beans and stir together. Pour in half the jar of enchilada sauce and stir until everything is coated.
- Scoop the filling onto a tortilla, about 1/3 cup at a time. Roll up the tortilla and place it in a 13-x-9-inch casserole dish. Repeat until the dish is full (there should be 6 enchiladas). Pour the remaining enchilada sauce on top. Then cover with the cheese. Put the enchiladas in the oven for 10-15 minutes or until the cheese is melted.
olive oil, yellow onion, baby portobello mushrooms, sweet yellow corn, black beans, enchilada sauce, tortillas, cheddar cheese
Taken from www.epicurious.com/recipes/member/views/veggie-enchiladas-51823001 (may not work)