Satisfy Taste Buds with This Vegetarian Recipe
We all want to eat healthy and save on our grocery bills. But when time and money are tight, it can seem easier to reach for cheap meals that aren’t always nutritious. Shop smart by choosing a key ingredient that is low in cost, high in nutrients and deliciously prepared in a variety of ways. This vegetarian recipe will help satisfy your taste buds without emptying your wallet.
Black beans, either dried or canned, are inexpensive, nutritious and versatile. They’re low in fat and high in fiber, protein and iron. Just a cup of black beans can provide 30% of your daily protein and 75% of your daily fiber with hardly any fat.
Before you head through the drive-thru, remember this vegetarian recipe. It’s easy to make at home, and you can control the amount of salt and cheese that gets added.
Prep time: 20 minutes
Cook time: 20 minutes
Approximate cost: $3 per serving, (factor an additional $5 to $7 if pantry staples are needed).
1 tablespoon olive oil
1 medium onion, diced
8 ounces white mushrooms, stems removed, chopped
1 tablespoon ground cumin
1 teaspoon chili powder
1 can (15.5 ounces) black beans, rinsed and drained
1 can (4.5 ounces) diced green chilies
1/2 cup shredded Cheddar cheese, plus more for topping
1/2 cup shredded Monterey Jack cheese, plus more for topping
1/4 cup sour cream, plus more for topping
1/4 cup chopped fresh cilantro, plus more for garnish
Salt and pepper, to taste
8 large flour tortillas
1 can (10 ounces) enchilada sauce
1. Preheat oven to 350°F.
2. Spray a 9”x13” baking dish with cooking spray, set aside.
3. Heat oil in a large skillet over medium-high heat. Add chopped onion and mushrooms and sauté just until soft, about 5 minutes.
4. Remove from heat, stir in cumin and chili powder. Let cool slightly and stir in the black beans, diced green chilies, Cheddar and Monterey Jack cheeses, sour cream and cilantro. Stir until well blended. Season to taste with salt and pepper.
5. Divide mixture between the 8 tortillas, placing filling just off center of each tortilla. Roll tortillas into loose cylinders. Place the seam side down in the prepared dish. Pour enchilada sauce over top and sprinkle with additional cheese.
6. Bake until bubbling and lightly browned, 15-20 minutes. Let stand 5 minutes before serving. Garnish with additional sour cream and chopped cilantro.
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