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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For Liz, our vegan guest. Ingredients:
2 t canola oil |
1 medium onion, chopped |
1 green bell pepper, chopped |
1 cup sliced mushrooms, raw |
10 oz spinach, frozen |
12 oz black beans, canned |
12 oz diced tomatoes with green chilies, canned |
1/4 cup red enchilada sauce |
1 salt, cumin, garlic powder and other spices to taste |
Directions:
1. Saute onions and green pepper in oil until they begin to soften.
2. Add mushrooms, thawed spinach, beans and tomatoes, enchilada sauce and Mexican spices to taste (peppers, cumin, chili powder, garlic, etc.) and simmer until heated through.
3. To prepare: load eight tortillas (style of your choice-corn, flour, low-carb, etc.) with mixture, roll up and arrange in baking dish(es) and pour remaining enchilada sauce over top (and sprinkle with sliced black olives, if desired.) Heat through in medium oven (apx. 20 min.) or microwave (5-10 min.) For non-vegans, a little shredded cheese sprinkled on top before heating is nice, too, as is some sour cream mixed into the enchilada sauce.
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