What you need:
1 batch of green enchilada sauce—see my earlier blog post for recipe (or a bottle of store bought green sauce)
1 TBSP extra virgin olive oil
2 Bell peppers of any kind chopped
1 Red onion chopped
1 Small package(8 oz) of baby portobello mushrooms chopped
1/2 lime (just the juice)
1 TSP sea salt
1 TSP season salt
1 TSP ground black pepper
1 Can pinto beans rinsed and drained
6 Whole wheat soft taco tortillas
What you’ll do:
Preheat oven to 425 degrees
Put the chopped peppers, onion and mushrooms on a cookie sheet lined with parchment paper
Coat the veggies with the olive oil
Sprinkle the salt and pepper on veggies
Bake for about 10-15 minutes stirring halfway through
Remove veggies from oven and stir in rinsed pinto beans
Coat the bottom of a large glass baking dish with the green sauce
Fill each flour tortilla with green sauce and veggie mixture
Roll each tortilla tightly and place seam side down in the baking dish
Continue this until baking dish is full
Pour the remaining sauce on top of the enchiladas
Bake until heated through, about 20 minutes
Optional:
Add fresh salsa (see previous blog post)
Enjoy!!!
Kacey Tess 