Black Bean Enchilada
A delicious meal made from vegetable enchiladas and covered with a creamy sauce and colorful vegetables.
Servings: 4 -6
Ingredients
- FILLING
- 1 cup chopped onion
- 1 cup chopped mushrooms
- 1 cup chopped spinach
- 1 T Liquid Aminos or soy sauce
- 1/4 tsp salt or salt substitute
- 1/2 tsp cumin
- 1/2 tsp basil
- TOPPING
- 15 ounce can black beans drained (or 1 1/2 cups of cooked beans)
- 1 cup fresh or frozen corn
- 1/2 cup onions chopped
- 1/2 tsp cumin
- 1/2 tsp salt or salt substitute
- 1 tsp lime juice or lemon juice
- 15 ounce can of diced tomatoes fire-roasted tomatoes are a zesty option
- 2 cups of pimiento cream sauce found in our Sauces section
- 1-2 T cilantro or flat-leaf parsley for a garnish
Instructions
- Warm tortillas in the microwave for 1 1/2 minutes. Keep them in the bag until ready to be used to keep them soft and pliable. Place the filling vegetables and seasonings in the nonstick skillet; add about 2 tablespoons water. Cover and cook on medium-high heat for 6-7 minutes. Lift the lid and stir every 2 minutes.
- Using a 9x13 casserole dish, cover the bottom with the canned diced tomatoes or salsa mixed with about ¾ cup of the cheese sauce. Place a small amount of filling in each tortilla and roll up. Place on top of the tomatoes/salsa in the casserole dish. Drizzle top with remaining cheese
- Mix together the topping and arrange down the center of the rolled tortillas. Garnish with fresh cilantro, if desired, or use chopped parsley. Bake covered for 30 minutes at 350 degrees until heated through. Remove the cover during the last 5 minutes.