|Black Bean Enchiladas|
Here's what you do:
Black Bean Enchiladas
1 (12 oz ) bag frozen 3 Pepper & Onion Mix (OR, 1 bell pepper & one onion, chopped)*
2 (4oz) Cans Mushrooms (or 8 oz fresh)*
2 (15 oz) cans drained Black Beans (or 3 cups home-prepared, without liquid)
|Sauteing Peppers & Onions - when using the frozen kind, they|
release enough liquid to cook without added oil for sauteing.
2 T Taco Seasoning (or, pour it in till it looks right : )
Fill with above mixture
6 vegan Flour Tortillas, - I prefer the kind that are whole wheat and made without saturated or trans fats
Top with purchased vegan Enchilada Sauce, and bake at 350degrees Fahrenheit, for about 15 minutes - till warmed through, but not dried out. If you prefer, they may simply be heated in the microwave.
Scallions, if desired
Serve them with chips and salsa.
*If you prefer, you can substitute other veggies for mushrooms or for peppers. Corn or Zucchini make nice choices.
Make-ahead tip: Double the batch of filling and freeze one batch. That way the next time you want to have Enchiladas, it's just heat, wrap & eat!
Tip for dining with Omnivores: Some diced or shredded chicken may be added to the filling for Omnivores. Also, Shredded cheese may be sprinkled on top.