Ariana's Vegetarian Enchiladas

Enchiladas made with portobellas, eggs, and veggies.

ingredients

2 14 oz. cans of black beans
4-6 regular size tomatoes
1 - 1 1/2 large bell pepper
1/2 large onion
2 large portobello mushrooms
Jalepeño peppers to taste (at least 5)
chile powder/taco seasoning to taste
2 eggs
1 - 1 1/2 8 oz. bag(s) cheese of choice
tortilla wraps of choice (spinach recommended)
guacamole
salsa

directions

Cut up all vegetables. Sautée bell peppers, onions, and mushrooms and scramble eggs. Mix with tomatoes, beans, jalepeños, chile powder, and most of the cheese in a large bowl. Save some cheese to top dish. Roll up filling in wraps and place in casserole dish. Top with remaining cheese and some salsa. Cook at 375° for 25-30 minutes or until browning. Serve with guacamole and more salsa.

Source: Rosalind