Ingredients
1 Tablespoon olive oil
1 onion, finely chopped
1/2 pound mushrooms, finely chopped
1 (16 ounce) package spinach leaves, chopped
2 carrots, grated
2 cloves garlic, crushed
1/4 cup water
1 (15 ounce) can black beans, rinsed and drained
1 Tablespoon fresh lemon juice
3 scallions, finely chopped
1/2 pound monterey jack cheese, coarsely grated
salt and pepper
1/2 cup canned, mild enchilada sauce
2 teaspoons GOLDEN BLOSSOM HONEY
4-6 (8-inch) flour tortillas
sour cream (optional)
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Place oil in a heavy skillet. Cook onions and mushrooms over medium heat, stirring often. Add spinach, grated carrots, and garlic, stirring until spinach is wilted. Stir in water, beans, lemon juice, scallions, and cheese, until cheese is melted. Add salt and pepper to taste.
In a small pan, heat enchilada sauce. Stir in honey.
Warm a skillet over medium high heat. Place one tortilla at a time in pan. Cook for approximately 2 minutes on each side. Divide filling between tortillas and roll up. Spoon sauce on top. Serve with sour cream if desired.
Serves 4.
In a small pan, heat enchilada sauce. Stir in honey.
Warm a skillet over medium high heat. Place one tortilla at a time in pan. Cook for approximately 2 minutes on each side. Divide filling between tortillas and roll up. Spoon sauce on top. Serve with sour cream if desired.
Serves 4.
