Lazy Enchiladas
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 medium onion, chopped
1/2 medium red bell pepper or green, chopped
2 cloves garlic minced
9 mediums mushrooms, thinly sliced
15 ounces canned tomatoes with juice
1/2 cup frozen corn kernels
15 ounces canned black beans, rinsed and drained
1/2 teaspoon cinnamon
1/2 teaspoon oregano (up to 1 tsp)
1 tablespoon chili powder
1 teaspoon cumin (up to 3 tsp)
pinch cayenne
4 whlole flour tortillas

Preparation

1 Saute onion, pepper and garlic until onion translucent. Add spices and let them coat the onion mixture. 2 Add mushrooms and let cook briefly for 1-2 minutes. Add can of stewed tomatoes and bring to simmer. Reduce heat and simmer for 10 minutes. 3 Add corn and simmer for 10 more minutes. Add beans and simmer for 5 minutes. 4 Warm tortillas so they are pliable, and with a slotted spoon scoop mixture in tortilla, roll, and place on dinner plate. With tablespoon, take liquid and pour over tortillas. Repeat until done.

About


These are "lazy" enchiladas because the sauce and filling are cooked in the same pot and there is no baking time. With tomato on the inside, it has a nice creamy texture.The spices are approximate because I don't measure; taste 'til it's right.