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Portobello and Black Bean Enchiladas

This Portobello and Black Bean Enchiladas recipe contains corn, queso fresco, black beans, extra virgin olive oil, roasted red peppers and more.
6 Servings -
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Servings:6  | Calories:337 | Total Fat:12g  | Chol:13mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 4g
20 %
Total Carb 51g
17 %
Fiber 9g
36 %
Sugars 17g
Cholesterol 13mg
4 %
Sodium 852mg
36 %
Protein 13g
27 %
45% Corn
26% Others combined
16% Queso fresco
10% Black beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 poblano pepper
2 tsp. extra virgin olive oil
1 medium yellow onion, chopped
1 large clove garlic, chopped
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. paprika
1/8 tsp. ground chipotle pepper (optional)
2 cups crushed tomatoes
about 1/4 cup water (to thin out the sauce)
1/2 cup fresh cilantro, chopped + extra for garnish
2 roasted red peppers, diced (jarred or fresh)
12 oz. portobellos (about 4-5 large), stemmed, gills scraped out, and diced
1/2 red onion, diced
extra virgin olive oil
salt and freshly ground black pepper
1 can black beans, drained and rinsed
12 corn or whole wheat flour tortillas
4 oz. queso fresco

Directions : View recipe directions on
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