Ingredients 3 cups Homemade Red Enchilada Sauce or purchased sauce 2 tablespoons olive oil 2 large portobello mushroom caps 1/2 medium red onion 1 orange bell pepper 15-ounce can black beans 1 teaspoon garlic powder 2 teaspoons cumin 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon kosher salt 2 tablespoons lime juice 1/2 cup vegetable broth or water 1 1/2 cups guacamole 12 8-inch flour or corn tortillas For the garnish: 1 cup thinly sliced romaine lettuce, 1 to 2 radishes cut into matchsticks, 2 tablespoons minced red onion, and torn cilantro.
Instructions Preheat the oven to 400 degrees Fahrenheit. Remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper.
In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice and vegetable broth or water. Cook for 2 minutes until the liquid is thickened into a sauce.
Spread 1 cup of the enchilada sauce in the bottom of a large baking dish. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned. Fill each tortilla with 1/4 cup of the vegetable filling and about 2 tablespoons guacamole, running in a line down the center.
Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce. Bake for 5 minutes until warmed through. Top with garnishes and serve.