From Cookie and Kate
Christmas Enchiladas
- Time
- 1 hr 10 min
- Makes
- 10
- Ingredients
- 15
12 things you may not have.
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Ingredients
- ½ batch (1 cup) red enchilada sauce
- ½ batch (1 cup) green enchilada sauce
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, cut into 2” long thin strips
- 2 medium red bell peppers, cut into 2” long thin strips
- ¾ teaspoon fine salt, divided
- 8 ounces Baby Bella mushrooms, cleaned and thinly sliced
- 5 ounces baby spinach
- 4 cloves garlic, pressed or minced
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
- Freshly ground black pepper, to taste
- 4 ounces (1 packed cup) Monterey Jack cheese or pepper jack cheese (for extra kick)
- 10 corn tortillas
- Garnishes: Chopped red onion or radish or green onion, cilantro leaves and crumbled Cotija or feta cheese
Nutrition · per serving
1 enchilada per serving
- Calories
- 216 kcal
- Fat
- 8.7 g
- Fiber
- 6.8 g
- Sugar
- 3.9 g
- Sodium
- 677 mg
- Protein
- 9 g
- Trans fat
- 0 g
- Cholesterol
- 11.5 mg
- Carbohydrate
- 27.5 g
- Saturated fat
- 3.1 g
As published by Cookie and Kate.
The method
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