Casseroles

Pea, Poblano, and Portobello Enchiladas

31

A can of black-eyes peas is the inspiration in this #meatfree meal. They are combined with roasted poblanos, portobellos, and rice in these hearty enchiladas.

4
2 whole poblano peppers
2 whole portobello caps
1 cup cooked brown rice
14 ounces black-eyed peas, rinsed and drained
1/2 cup diced, red onion
2 cups fat free cheddar cheese
14 ounes green enchilada sauce
2 ounces fat free cream cheese
2 tablespoon taco seasoning, divided
1 tablespoon chipotle peppers in adobo, chopped
8 whole fat free flour tortillas
2 cups cooked, brown rice
1/2 cup tomato soup
1/2 cup frozen peas and carrots, thawed
1/2 cup frozen corn, thawed
Preheat broiler. Place the pobalos and the portobellos on a baking sheet lined with aluminum foil. Broil until the pobloanos blister. Turn the peppers and mushrooms over and broil until the other side...
See the full directions on my site
Nutritions

Calories
962

Sodium
3984mg
166% DV

Fat
40g
62% DV

Protein
37g
74% DV

Carbs
97g
32% DV

Fiber
11g
45% DV

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If you haven’t had Mississippi Pot Roast before you’re in for a treat! This recipe cooks all day in the slow cooker, and is so tender and flavorful! Serve this Pot Roast recipe with our delicious Make-Ahead Mashed Potatoes Recipe, these Sheet Pan Italian Roasted Carrots, and my favorite Italian Fresh Green Salad Recipe! Short ...

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