CHEESY MUSHROOM ENCHILADAS
MAKES 4 SERVINGS.
15 oz can black beans, drained, warmed
8 corn tortillas
4 tsp cumin
1 onion, chopped
2 cups shredded Monterey Jack cheese
1 pound mushrooms, sliced
1 cup rice, cooked and tossed with chopped parsley
15 oz can tomato sauce
2 tbs chili powder
Salt
1/4 cup oil
Heat oven to 400 degrees. In a skillet, cook mushrooms in 2 tbs oil until golden. Toss in a bowl with 1 1/2 cups cheese, season. In skillet, cook onion in remaining oil until golden. Add spices, cook 2 min. Stir in tomato sauce and 1/2 cup water, simmer 5 min. Season with salt. In a greased 9x13" baking dish, spread a third of the sauce. Coat tortillas in some sauce. Spread 1/3 cup mushroom filling down the centers, roll up, transfer to dish. Top with remaining sauce and cheese. Bake until bubbly 15 min. SERVE with rice and beans...
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