The BEST Veggie Enchiladas

So simple and SO DELICIOUS.  These bad boys take under an hour to prep and cook.  😀

What you’ll need:

2 cloves of garlic, minced

1 small onion, chopped

5 large white mushrooms, chopped

1 can of black beans (no salt added)enchiladas, rinsed

1/2 tsp of cayenne, 1 tsp of coriander, 2 tsp of cumin

Daiya (shredded cheddar), 2 cups (depending on how “cheesy” you like your chiladas)

1  jar of salsa (I used Mrs. Renfro’s mango habanaro)

2-4  whole wheat tortillas (depending on the size)

parchment paper

aluminum foil

Directions:

  1. In a large skillet, heat 1-2 cups of water and cook garlic, onion and mushrooms until liquid is evaporated.  Stir in black beans.  Add spices.  Remove pan from heat and add 1 cup of Daiya to mix.
  2. Place tortillas on a work surface and spoon filling into the centre.  Fold up bottom edge over filling, fold sides and roll.
  3. Place into a 13X9 inch pan lined with parchment paper.  Repeat with the rest of the tortillas and filling.  Top with salsa.  Cover with foil.
  4. Bake in a 375 degree oven for about 30 minutes.  Uncover and top with remaining daiya cheese.  Bake for about 10 more minutes until cheese melts.

ENJOY!!!

Thank you Mom for this delicious recipe!! 😀

 

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4 thoughts on “The BEST Veggie Enchiladas

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