Black Bean Enchiladas

gluten free/vegetarian

Tex-Mex vegetarian enchiladas!!  Enchiladas are part of my comfort food team...
Picture

Ingredients

1/2 onion, chopped

1 red bell pepper, chopped
1 clove garlic, minced

6 mushrooms, sliced

1 red bell pepper, chopped
1 clove garlic, minced

1 can black beans, drained

1 (12 ounce) can of chopped tomatoes, drained

1 tsp. chili powder

1/2 tsp. cumin powder

salt and pepper to taste

1/2 cup red wine

8 corn tortillas (regular size)
1/2 cup shredded Monterrey Jack cheese

1/2 cup Ricotta cheese, reserve 2 Tbsp.

1/3 cup black olives, pitted and sliced

Steps

  1. Sauté onions, bell pepper in olive oil until onions are translucent.  Add mushrooms and garlic and cook for bit more, being careful not to burn garlic.  
  2. Add drained black beans and tomatoes, seasonings,  and wine.  Simmer with lid off pot for 30 minutes, stirring occasionally to prevent sticking. 
  3. Grease a 9" x 13" baking dish.  Now - layers! 
  4. Put a layer of tortillas, a layer of sauce, 3 tablespoons of shredded cheese, and 3 tablespoons of Ricotta cheese.
  5. Repeat layers until all ingredients are used (reserve 2 Tbsp of Ricotta.  Finish with sauce on top.
  6. Sprinkle reserved Ricotta and slice black olives on top.
  7. Bake at 350° F for 20 minutes or until golden on top.
  8. Cool a bit before serving.​​