This recipe was shared when some friends did the 21 day Daniel fast with church. Ty is a carnivore and Lita likes her dairy and some meats so going mostly vegan for 21 days was a huge accomplishment. Lita found this recipe and told me that Ty really liked it as much as she did so I was excited to try it. It is fabulous!!! You do not need cheese on the top and I used a can of enchiladas sauce and it tasted great. So, easy and fast!! When you bake a tortilla shell, it becomes more like bread in texture. This will freeze or last in the fridge for several days. I got 8 wraps with my recipe. Hope your family enjoys this as much as mine. My walking buddy got to sample an enchiladas and really liked it too. She didn’t even add guacamole. What????? Love me some Guac!!!! 🙂
SKILLET: saute’
2 tbl. oil
1/2 medium red onion
1 small package of Portabello mushrooms, sliced
1 tsp. garlic (or one clove)
ADD:
15 oz. can of drained and rinsed black beans
1 orange bell pepper, chopped
2 tsp. cumin
1 tsp. onion powder
1 tsp. paprika
1 tsp. salt
1/4 tsp pepper
2 TBL. lime juice
1/2 c. broth
ASSEMBLE:
8 ….8″ wraps of choice
divide your mix from above equally onto the wraps
coat your greased (Pam) pan with enchiladas sauce and lay your rolled enchiladas with seam side down.
Pour the remaining enchiladas sauce over the enchiladas and bake at 350 for 30 minutes
TO SERVE:
Top with guacamole or just slices of avocado, chopped romaine lettuce and minced red onion and a little bit of chopped cilantro. Optional: sour cream or cheese or both.
