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Bell Pepper and Portabella Enchiladas

Lisa
  • 60 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

2

green bell peppers (deseeded and thinly sliced)

1

jalapeño (deseeded and minced)

2

portabella mushrooms (stems removed and sliced)

1 tsp

cumin

1 tsp

chili powder

1/2 tsp

salt

8 oz

Monterey Jack cheese (shredded (reserve half for topping))

1 cup

sour cream

14

corn tortillas

3 tbsp

olive oil

1/2

onion (diced small)

2 tbsp

whole-wheat flour

1 cup

vegetable broth (or chicken broth)

15 oz

tomato sauce (plain)

2 tsp

chili powder

2 tsp

cumin

1/2 tsp

salt

sour cream

cilantro