Enchilada Stuffed Portobellos

queso-panela-14oz
SERVINGS
4
PREP TIME
10 MINS.
COOK TIME
15 MINS.
Print Recipe

Ingredients

  • 4 Portobello Mushrooms
  • 2 Cups Tío Francisco Queso Panela 
  • 16 oz Frozen Corn
  • 15 oz Red Enchilada Sauce
  • 15 oz Black Beans
  • 1 Onion
  • 1 Bell Pepper
  • 2 tsp Olive Oil
  • 2 tsp Garlic (crushed)
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 Tbsp Cilantro
  • Salt and Pepper

Instructions

  1. Heat olive oil in a sauté pan and combine, onion, bell pepper, garlic, frozen corn, black beans, chili powder, cumin, paprika, enchilada sauce, salt and pepper.
  2. Fill Portobello mushrooms caps with black bean enchilada mixture. Top the filled mushrooms with Tío Francisco Queso Panela, place in the oven and bake for 15 minutes at 375°F.
  3. Garnish with cilantro.

La calidad está en el nombre

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