Christmas Enchiladas

This enchilada recipe features both red and green sauce! These vegetarian enchiladas are stuffed with fresh veggies, black beans and cheese. Recipe yields 10 enchiladas.

1x 2x 3x

½ batch (1 cup) red enchilada sauce

½ batch (1 cup) green enchilada sauce

2 tablespoons extra-virgin olive oil

1 large yellow onion, cut into 2” long thin strips

2 medium red bell peppers, cut into 2” long thin strips

¾ teaspoon fine salt, divided

8 ounces Baby Bella mushrooms, cleaned and thinly sliced

5 ounces baby spinach

4 cloves garlic, pressed or minced

1 teaspoon ground cumin

1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans

Freshly ground black pepper, to taste

4 ounces (1 packed cup) Monterey Jack cheese or pepper jack cheese (for extra kick)

10 corn tortillas

Garnishes: Chopped red onion or radish or green onion, cilantro leaves and crumbled Cotija or feta cheese

Directions at cookieandkate.com

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