3 cups red enchilada sauce
2 tablespoons olive oil
2 large portobello mushroom caps
1/2 medium red onion
1 red bell pepper
1 15-ounce can black beans, drained and rinsed
1 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
2 tablespoons lime juice
1/2 cup vegetable broth or water
8 corn tortillas
½ cup + 1 cup vegan queso, divided
For the garnish: torn cilantro, ACV guacamole
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Preheat the oven to 375 degrees F.
Remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper.
In a large skillet, heat the olive oil over medium high heat. Saute the vegetables for 6 to 7 minutes until tender. Add the black beans, garlic powder, cumin, onion powder, paprika, salt, lime juice and vegetable broth or water. Cook for 2 minutes until the liquid is thickened into a sauce. Transfer to a bowl and stir in 1/2 cup of the enchilada sauce.
Spread 1 cup of the enchilada sauce in the bottom of a 9x13 inch baking dish.
Brush both sides of each tortilla lightly with olive oil. Heat a large skillet or griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
Fill each tortilla with about 1 tablespoon queso, running in a line down the center followed by a heaping ¼ cup of vegetable filling. Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining enchilada sauce.
Bake for 10-15 minutes until warmed through. Top with garnishes and serve. (Leftovers keep well refrigerated.)