I used two recipes to come up with this one. One of the recipes came from my friend Alanna. The other one came from this older hispanic chef whose video I watched- and I was cracking up the whole 5 minutes. Anyways...
Ingredients:
1Tbls. olive oil
1 C. mushrooms- chopped
1 green pepper- chopped
1 can whole olives- sliced
1 tomato- chopped
1 can black beans- drained, do not rinse
1 C zucchini- chopped
1/4 C green onions- chopped
1 Tbls garlic- minced
1 tsp. Italian dressing seasoning packet
12 corn tortillas
1 jar spaghetti sauce
1 sm can red enchilada sauce
Preheat oven to 350 degrees.
In a pan saute the mushrooms and green pepper in the olive oil. Once the mushrooms are cooked, add in the olives, tomatoes, black beans, zucchini, green chillies, and green onions. Stir all of these ingredients for a few minutes until they are all warm. Then add in the garlic, Italian seasoning, and salt and pepper if you want.
Mix together the spaghetti sauce with enchilada sauce in a bowl.
Heat a skillet over medium high heat to warm up corn tortillas. Do this so they wont break while rolling them up. Put a small drop of oil in skillet, put two tortillas together, then cook on the two outsides. The two insides that are touching each other dont get cooked.
Thinly coat the bottom of a 9x13in pan with some of the sauce. Evenly distribute the mixture into 12 tortillas. Roll the tortillas up and place them in the pan. If there is extra filling, I spread it across tops of rolled enchiladas.
Pour sauce over the top of the enchiladas so that they are all fully covered. I had about 1/4 of I leftover so I put it back in the spaghetti sauce jar.
Bake in the oven for 25-30 minutes.
Serve with THIS guacamole (of course!), and lettuce or chopped spinach, tomato, (if you can handle packing in some more vegetables), with lime on top
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