Ingredients
1 1/2# Button Mushrooms, finely chopped.
1 Lg. Onion, chopped.
2 cloves garlic, chopped.
1 Can Organic Black Beans, drained and rinsed.
1 T. EVOO
1/8 t. Tony Chachere’s Cajun Seasoning (or kosher salt)
1/2 t. Freshly ground black pepper
1 t. Cumin
1/2 t. Garlic Powder
1 t. Onion Powder
2 bunches Cilantro, washed and chopped (leaves and tender stems only)
1/2 C. Cooked Brown Rice
3/4 C. Sliced Black Olives (divided use)
1/2 C. Nonfat Cottage Cheese
3/4 C. Light Whipped Cream Cheese
1 1/2 C. Cheddar Soy Cheese, grated (divided use)
1/4 C. Freshly Grated Parmesan or Romano Cheese
3 doz. Corn Tortillas
1 lg. (28 oz.) can Green Enchilada Sauce
2 bu. Scallions, sliced.
Preparation
Heat oil in a large nonstick skillet until almost smoking (VERY hot). Add mushrooms and onions and stir frequently for 3-4 min. Add spices, garlic, the black beans and rice and continue to saute until most of the liquid from the mushrooms is absorbed. Remove from heat, add 1/4 C. Black olives, 1/2 C. Soy Cheese, Cottage Cheese, Cream cheese, and Paremesan Cheese. Allow to cool.
Heat a nonstick skillet, spray lightly with Pam (or Olive Oil Spray) and heat each tortilla, individually, over med-high heat to make them pliable, fill with 2 T. Filling (do not overfill tortillas), and roll up, placing into 2 large baking dishes, sprayed with nonstick cooking spray. Can be made to this point, covered, and put in the refrigerator for up to 2 days. When ready to serve, preheat oven to 350, cook covered for 1/2 hr. until edges of tortillas are beginning to brown, add sauce, cook 10 more minutes, uncovered, then top with remaining cheese, olives, and green onions. Bake 5-6 more minutes, until cheese is melted…allow to cool 10 min. before serving, or the enchi’s will fall apart! Top with nonfat yogurt and chopped avocado.
