Portabella & Pinto Bean Enchiladas

Potrabella & Pinto Bean Enchilads

9 Corn Tortillas
1 tsp Olive Oil
1 cup Onions, thin chopped
1 tsp Chili Powder
1/2 tsp Cumin Powder
1/4 tsp Salt
Pinch Black Pepper
1 Lg Portabella Mushroom, chopped
1/2 container Nasoya Tofu, pressed and crumbled
1 can Pinto Beans
1/2 cup Cashews, chopped
1 Lemon,, squeezed
1 jar Enchilida Sauce (I used Verde Enchilida)
3/4 Chili Sauce
8 oz Monteray Jack, shredded
1 bunch Cilantro, chopped

Preheat oven to 400. In pot or pan add oil, chili powder, cumin, salt &pepper and onions and saute for 3 min.

 Add pinto beans, mushrooms, and cashews. Saute for 4 min. Add lomon juice and take off the heat.

Mix enchiladia and chili sauce in a bowl. Pour on the baking dish to cover the botton. Fill tortillias with bean mixture. Roll and place in baking dish.





Pour the rest of the sauce on top of the tortillias.

 

 

Cover with foil bake 18 min. Take out of the oven top with grated cheese. Put back in the oven for 15 min. Let cool 5 min.

 

 

 Sprinkle with cilantro and serve.



 

 

Happy Eating!