Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Peel and cut
Potatoes (455 g)
into small cubes.
Step 3
Chop
Mushrooms (455 g)
into small pieces.
Step 4
Dice
Onion (1/2)
and
Red Bell Pepper (1/2)
.
Step 5
In a medium saucepan, mix
Enchilada Sauce Mix (1 packet)
,
Water (360 mL)
, and
Tomato Sauce (1 can)
together. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes or until thickened. Set aside to cool.
Step 6
In a large skillet over medium-high heat, saute potato in
Olive Oil (45 mL)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook for about 3 minutes, or until they begin to get tender.
Step 7
Add in mushroom, bell pepper, and onion, cook until vegetables are softened, about 5 minutes.
Step 8
Add in
Black Beans (1 can)
and ⅔ of the
Shredded Cheddar Cheese (140 g)
, mix well. Remove from the heat and set aside.
Step 9
Spread a thin layer of sauce on the bottom of the baking dish.
Step 10
To assemble the enchiladas, spread two tablespoons of the sauce on a
Flour Tortillas (8)
, add a small handful of the filling in a line down the center, roll up the tortilla.
Step 11
Place all enchiladas on the baking dish.
Step 12
Spread the remaining sauce evenly on top of the enchiladas and sprinkle with the remaining
Shredded Cheddar Cheese (85 g)
.
Step 13
Bake in the oven for 20 minutes or until the cheese is melted and the edges of the tortilla are slightly crispy. Serve hot with
Fresh Cilantro (to taste)
,
Sour Cream (to taste)
, or toppings of choice.
