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| Black Bean Enchiladas |
Here's what you do:
Black Bean Enchiladas
Saute
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)
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| 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.
Top with
Shredded Lettuce
Chopped Tomato
Scallions, if desired
Chopped Avocados
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.
