INGREDIENTS
6
portobello mushrooms
1 tbsp
olive oil
1 small
onion
1
bell pepper
1 clove
garlic
1 cup
corn
15 ozs
black beans
1/2 tsp
chili powder
1/2 tsp
cumin
1/2 tsp
paprika
1 serving
salt and pepper
1 tbsp
lime juice
3 tbsp
cilantro
1 cup
enchilada sauce
1 cup
cheddar cheese
1 serving
garnish: cilantro