i'm pretty sure i've mentioned before how much i love mexican food (and in case i haven't: I FUCKING LOVE MEXICAN FOOD, fyi)
of all beans, black beans are my very favourite, but you could always substitute a different type of bean in this recipe, or even tofu or veggie ground round. i guess you could even substitute in meat, if you were some gross meat eater.
aaannnnyway, these enchiladas are fabulously tasty and you should probably go make them right now.
maybe serve them with guacamole? whatever floats your boat.
ingredients:
2 t coconut oil
1 c white onion, finely chopped
2 c mushrooms, finely chopped
1 can black beans
1 T garlic, chopped
1/2 t turmeric
1 t cumin
2 c spinach, chopped
1/2 c tomato sauce
1/2 c salsa
2 t taco spice
about 1 c grated cheese, if desired (i used daiya pepperjack on mine, and real cheddar on matt's)
6 "medium" wraps (they call them medium, but i've never seen any smaller. they're about 6-7" in diameter)
to make:
heat coconut oil in a large frying pan. add mushrooms and onions and fry about 7 minutes.
add black beans, garlic, turmeric, cumin and spinach. mix until the spinach is wilted, then remove from heat.
divide the bean mixture into 6, and roll 1/6 into each wrap. place them in a baking dish (9x9" worked well) tightly packed, seams down.
bake at 375 about 20 minutes, or until the cheese is bubbling.
enjoy!
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