Portabello Mushroom Enchiladas

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INGREDIENTS
1/2 yellow onion, chopped
1/2 green bell pepper, chopped
1 medium tomato, chopped
1 can black beans, rinsed, drained, and smashed
1 can enchilada sauce (we used organic)
2/3 tub fresh salsa (any spice level, we picked Hot)
6 flour tortillas
1 cup cheddar, grated
1 cup fontina, sliced into blocks, 3 pieces each enchilada
4 small or 2 large portabello mushrooms, diced
fat free sour cream, if desired
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DIRECTIONS
1. In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.

2. In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes. Add smashed black beans, 2/3 can of enchilada sauce, and salsa. Stir, set aside.

3. Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese. Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes.

4. Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.

recipe originally from Confident Kitchen.