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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Creamy Black Bean, Mushroom and Zucchini Enchiladas Recipe

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This recipe for Creamy Black Bean, Mushroom and Zucchini Enchiladas is from Our Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp olive oil
1 tsp finely minced garlic
1 lb sliced mushrooms, any kind (about 5 cups)
1/4 tsp ground black pepper
1 medium zucchini, sliced lengthwise and thinly sliced into half-moons
1 can black beans (15-oz), drained and rinsed
3 oz cream cheese (about 1/3 cup)
3 oz creamy goat cheese (about 1/3 cup)
1 tsp dried oregano
1 can chopped green chiles (4-oz)
12 (6-inch) flour tortillas, warmed
1 can enchilada sauce (10-oz)
Directions:
Directions:
Heat olive oil in a large skillet over medium-high heat. Add garlic, mushrooms and pepper and cook and stir until mushrooms start to turn golden brown, about 8 minutes. Add zucchini and cook and stir tender, 5 minutes more. Preheat oven to 375 degrees F. Continue adding beans, cream cheese, goat cheese and oregano to the pan and cook until cheeses are melted and blended into mixture, about 3 minutes. Stir in chiles and remove pan from heat. Lightly oil a 13 x 9-inch baking pan. Place 1/3 cup mixture along the edge of one tortilla and roll it up. Place it in the prepared pan seam side down. Repeat with remaining tortillas and filling. Pour remaining sauce evenly over top. Bake until top starts to brown, about 25 minutes. Serve hot.
Number Of Servings:
Number Of Servings:
6

 

 

 

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