Serves: 4 These meaty portobello mushroom caps are stuffed with a taco seasoned filling of ground beans, corn, enchilada sauce and bell pepper.
INGREDIENTS:
Rizo Bros Oaxaca Cheese
2 tsp Olive Oil
1 Onion
1 Bell Pepper
2 tsp Garlic (crushed)
16 oz frozen Corn
15 oz can Black Beans
1 tsp Chili Powder
1 tsp Cumin
1 tsp Paprika
15 oz can Red Enchilada Sauce
4 Portobello Mushrooms
1 Tbsp Cilantro
Salt and Pepper (to taste)
PREPARATION:
Heat olive oil in a saute pan and combine, onion, bell pepper, garlic, corn, black beans, chili powder, cumin, paprika, enchilada sauce, salt and pepper.
Fill Portobello mushrooms caps with black bean enchilada mixture. Top the filled mushrooms with Oaxaca Cheese, place in the oven for 15 minutes at 375 degrees.
