Easy Veggie Enchiladas with Beans
Ingredients
The filling
-
2
tablespoons
olive oil
-
1
small
onion, diced
-
3
cloves
garlic, minced
-
16
ounces
diced white mushrooms
-
1
can (15-ounce)
pinto beans or black beans, drained and rinsed
-
½
teaspoon
salt
-
2
cups
chopped spinach
The assembly
-
8
pieces
tortillas
-
2
cups
red enchilada sauce
-
4
ounces
shredded cheese
Optional garnishes
-
to taste
sliced avocado
-
to taste
chopped cilantro
-
to taste
sliced jalapeño
-
to taste
lime wedges
Instructions
- Preheat the oven to 350°F.
- Heat oil in a skillet and sauté onion until translucent, then add garlic.
- Add mushrooms, beans, and salt, cooking until mushrooms are tender.
- Stir in spinach and cook until wilted.
- Pour some enchilada sauce into a baking dish to cover the bottom.
- Fill tortillas with the vegetable and bean mixture, roll them up, and place seam-side down in the dish.
- Top with remaining enchilada sauce and sprinkle cheese evenly.
- Bake uncovered for 20 minutes until cheese is melted.
- Cool slightly before serving, garnished with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
442
Total fat
21g
Total carbohydrates
47g
Total protein
18g
Sodium
1963mg
Cholesterol
25mg
You might also like