Ingredients
4 whole wheat tortillas
1 tablespoon olive oil
1/4 green pepper, chopped
1/4 red pepper, chopped
1/4 sweet onion, chopped
1 medium yukon gold potato, chopped
1/4 cup chopped baby portobello mushrooms
1/4 cup chopped broccoli
1/3 cup black beans
1/4 cup refried beans
1 1/2 cups red enchilada sauce
1 cup shredded cheese
Preparation
Preheat oven to 350.
Heat a skillet on medium heat and add olive oil. Add peppers, onions and potatoes, sprinkle with salt and saute until soft, about 6-8 minutes. Add in chopped mushrooms and broccoli, sauteing for another 5 minutes. Add black beans, refried beans and 3/4 cup enchilada sauce, mixing until combined and heating through.
Turn off heat and stir in 1/2 cup shredded cheese.
To assemble enchiladas, add about 1/3 cup mix into the center of a tortilla and roll tightly. Add to baking dish and repeat with tortillas and mix. Top with remaining enchilada sauce and cheese.
Bake at 350 for 15-20 minutes.
