Prep time (15 minutes)
Cook Time (15 minutes)
What you’ll need:
4 Extra large tortilla wraps
1 packet Enchilada sauce
1 large heirloom Tomato
2 cups Spinach mix
2 cups shredded Chicken (optional)
1 can drained and rinsed black beans
1 large portabello Mushroom
1 large diced Onion
8 mini sweet Peppers (diced)
1.5 cup shredded cheese
Preheat oven to 400°
Combine onion, mushroom, and peppers in a large skillet over medium high heat. Cook until onions are transparent.
Place chicken/black beans, cheese, tomatoes, spinach and skillet mixture on a flat tortilla and roll the mixture up into a burrito shape.
Line a 11×13 baking dish with cooking spray and place enchiladas next to one another.
Pour enchilada sauce over entire dish. Sprinkle the remaining cheese over and place in oven for 15 minutes.
While you are waiting for the enchiladas to cook in the over, I suggest packing a bowl or roll a joint of a appetite stimulating strain. Cookies and Cream or Grand-Daddy Purp are great strains to help you get the munchies. As if you needed that!