Portobello and Black Bean Enchiladas

I love enchiladas. I love the texture the tortilla takes on when it's baked in sauce. I don't love eating a slab of cheese as my entree.

Doesn't that look good? Sure, it fell apart. Doesn't change the taste!

I found this recipe for enchiladas with vegetarian filling, with the bonus that they'll be just as tasty with no cheese added. I do put a little bit of shredded cheese in each enchilada and sprinkle some on top, but that's it. That's all it needs.

First, you'll want to chop all your veggies.

- 3 large portobellos, sliced
- 1/2 onion, diced
- Green or red bell pepper (I used a mix because I had the peppers already on hand)
- 1 large can black beans, rinsed and drained
- 1 small can green chiles

Cook the mushrooms for a few minutes in a little bit of oil, then add the remaining veggies and beans. Cook until tender. Add the green chiles last.




The remaining ingredients:
- 1 large can enchilada sauce
- Shredded Monterrey Jack cheese
- 6 flour tortillas

The recipe says to use cooking spray on the baking dish, and that would really help. My enchiladas fell apart when I tried to serve them.

Pour some enchilada sauce on the bottom of the dish. One at a time, dip both sides of the tortilla in a plate of enchilada sauce, add the veggie filling, cheese if desired, and then roll. I have luck pressing one enchilada against the side of the dish, then stacking the rest. Pour the remaining sauce over the top of the enchiladas.

Cover with foil and bake at 350F for 45 minutes. The foil helps keep in some steam to cook the enchiladas. Remove foil, top with cheese, and let sit in hot oven while cheese melts.