Enchiladas Pb Recipe
chickpea + mushroom potato stuffed flour tortillas, pb mozzarella, enchilada sauce, southwest guacamole, rice, corn, tomato, cilantro
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Ingredients
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Filling
Toppings
Method
Filling Preparation
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add the diced potatoes and cook until tender, about 5-7 minutes. Add the chopped mushrooms and cook for another 3-4 minutes. Stir in the cooked chickpeas, salt, black pepper, and cumin, and cook for an additional 2 minutes. Remove from heat.
Assembly
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Take a flour tortilla and add a portion of the chickpea, mushroom, and potato filling in the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
Baking
Bake the Enchiladas
Pour the enchilada sauce evenly over the assembled enchiladas. Sprinkle the shredded pb mozzarella cheese on top. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.