Lazy Enchiladas
Ingredients
1 medium onion, chopped
1/2 medium red bell pepper or green, chopped
9 mediums mushrooms, thinly sliced
15 ounces canned tomatoes with juice
1/2 cup frozen corn kernels
15 ounces canned black beans, rinsed and drained
1/2 teaspoon cinnamon
1/2 teaspoon oregano (up to 1 tsp)
1 tablespoon chili powder
1 teaspoon cumin (up to 3 tsp)
pinch cayenne
4 whlole flour tortillas
Preparation
1
Saute onion, pepper and garlic until onion translucent. Add spices and let them coat the onion mixture.
2
Add mushrooms and let cook briefly for 1-2 minutes. Add can of stewed tomatoes and bring to simmer. Reduce heat and simmer for 10 minutes.
3
Add corn and simmer for 10 more minutes. Add beans and simmer for 5 minutes.
4
Warm tortillas so they are pliable, and with a slotted spoon scoop mixture in tortilla, roll, and place on dinner plate. With tablespoon, take liquid and pour over tortillas. Repeat until done.
Tools
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About
These are "lazy" enchiladas because the sauce and filling are cooked in the same pot and there is no baking time. With tomato on the inside, it has a nice creamy texture.The spices are approximate because I don't measure; taste 'til it's right.
Yield:
1.0 servings
Added:
Friday, December 10, 2010 - 1:02am
