incredible edibles…bean ‘n cheeze enchiladas

April 10th, 2011

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1 pkg. 6″ size Organic tortillas (I like Ezekiel Sprouted grain)
1 – 12oz pkg. shredded soy cheese (I use “Soy Sation by Lisanatti-3 cheeze blend..cheddar,jack,mozzarella from Trader Joe’s)
1 – 15oz can organic black beans
1 – 15oz can organic kidney beans
1 – 10oz pkg. sliced white mushrooms, chopped (Trader Joe’s)
5 or 6 organic scallions, chopped
1 – 3 tbs. chopped organic garlic (or to taste, I use chopped from a jar)
lots of shakes of Organic Mexican Seasoning (I use Spice Hunter brand)
1 or 2 organic scallions, chopped to sprinkle on top

pre-heat oven to 350 degrees
in a large bowl, mix:
black and kidney beans
chopped mushrooms
chopped scallions
shredded cheeze (reserve some to sprinkle on top)
garlic
mix in:
1/2 of red and 1/2 of green enchilada sauce
pour a little of both enchilada sauces into bottom of large glass baking dish
fill each tortilla with large spoonfuls of bean mixture
roll tortilla
place filled tortillas overlapped folded side down in baking dish
continue until you’ve used all of the bean mixture
(you may need more tortillas – that’s okay)
cover tortillas with rest of both enchilada sauces
sprinkle top with remaining shredded cheeze
sprinkle chopped scallions
bake for approximately 20-30 minutes or until hot and cheeze is melted
yummy all by itself or may be served over bed of organic brown rice or quinoa

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…the motivator lady
lori ellen
eating behaviorist
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