Vegetarian Enchiladas

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Wraps filled with mushrooms and black beans from the oven, a tasty and vegetarian meal




 Heat the oven to 200 degrees. Chop the mushrooms into pieces. Heat a little oil in a pan and fry the mushrooms in it. Cut the bell pepper into small cubes and add to the mushrooms. Drain the can of beans and add to the mushrooms and bell pepper. Season this vegetable mixture with pepper, salt, cumin, paprika and cayenne pepper. Finely chop the onion and garlic and sauté. Add the diced tomatoes and let it simmer for a while.

 Spoon some of the mushroom mixture into a wrap and close. Place in a baking dish and secure temporarily with a toothpick if necessary. Repeat with all wraps and filling. Put the tomato sauce on it. Sprinkle with cheese and put in the oven for 15 minutes. Cut the avocado into cubes and divide over the enchilladas together with some finely chopped parsley or coriander. Serve with the sour cream.

Source: Leukerecepten by leukerecepten-nl.
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