- Lorenzo Delmonico born (1881)
- 1 olive oil
- 1/2 yellow onion, diced
- 8 baby portobello mushrooms, sliced and halved
- 1/2 canned sweet yellow corn
- One 16-ounce can black beans
- One 12-ounce jar enchilada sauce
- Six 8-inch whole-wheat tortillas
- 1 shredded Cheddar cheese
Let's face it, you can put literally anything in enchiladas and they'll still be delicious. Meat, vegetables, beans, who cares? As long as it's smothered in tasty enchilada sauce and melty cheese, it'll taste good. This enchilada recipe is vegetarian-friendly, but good enough to please anyone. Well, except vegans. (If you're vegan, or cooking for one, simpy swap out the cheese for a nondairy substitute!)
Preheat the oven to 350 degrees. In a large skillet, add the olive oil and sauté the onions over medium heat until they start to become clear, about 4 minutes. Add the mushrooms and stir. Cook another 3-4 minutes. Add in the corn and black beans and stir together. Pour in half the jar of enchilada sauce and stir until everything is coated.
Scoop the filling onto a tortilla, about 1/3 cup at a time. Roll up the tortilla and place it in a 13-by-9-inch casserole dish. Repeat until the dish is full (there should be 6 enchiladas). Pour the remaining enchilada sauce on top. Then cover with the cheese. Put the enchiladas in the oven for 10-15 minutes or until the cheese is melted.