It is football Sunday, so obviously I cooked something yummy.  Lets just say..holy moly!!  I literally chopped up what veggies I had in the fridge and viiooollaa, deliciousness.  If I had diced tomatoes, I probably would have added those too.  Next time for sure.  I also made some guacamole to go along with these enchiladas.  Enjoy!

6-7 Corn Tortilla’s

Safflower Oil

1 large can Red or Green Enchilada sauce ( I used Green)

Filling:

5 Yukon Gold Potatoes, diced

1 Sweet Onion, chopped

3 Mini Portobello’s, sliced

2 cups Baby Spinach

1 can Black Beans, rinsed

1/4 tsp garlic powder

1 tsp oregano

salt & pepper

In a large skillet, heat 3 Tbsp of oil.  Add diced potatoes and cook on medium heat until soft.  Add onions, mushrooms, garlic powder, oregano, and s&p; cook for 7 min.  Turn off heat, add spinach and beans to skillet mixture and stir in until all is incorporated.  Transfer filling to bowl and set aside.

Preheat oven to 350°

In same skillet, coat bottom with oil.  Once oil is heated, add tortilla and cook on both sides for about 15 seconds.  Just long enough to cook tortilla so it is a little firmer.  If too soft, it will break when filling.  Cook one tortilla at a time.  After tortilla is cooked, let oil run off onto paper towel.  Transfer to a shallow dish filled with enchilada sauce.  Coat each side of tortilla with sauce.  Generously fill with mixture and add a couple tablespoons of green/red sauce inside.  Roll and add to 8×8 casserole dish.  Repeat with remaining tortillas.  Once done adding all enchiladas to casserole dish, top with more sauce (you should have plenty left over if you need to add more at the end of cooking).

Cook in oven for 20-25 minutes.