Enchiladas

1/2 bag soy curls soaked chicken broth (can sub cooked shredded chicken)
1 can or 1.5 cups black beans or pinto
1 can or 1 cup fresh corn
1 onion sliced
2 Portobello mushrooms chopped
3 poblano peppers sliced
2 bags Frontera Enchilada sauce (can be 1 red and 1 green for top)
Cumin
Salt
8 tortilla shells
Serve with guacamole
Cilantro lime cream sauce - optional (ranch recipe w/o seasoning plus lime and cilantro)

Soak soy curls in chicken broth seasoning for 10 min. Drain and squeeze excess water.

Use a steamer basket in the instant pot and add a small amount of water beneath it. Add onion, mushrooms and peppers to the basket. Set to steam for 3 min. Quick release.

Add steamed veggies, soy curls (or cooked shredded chicken), black beans, corn, cumin, salt, and 1 bag Enchilada sauce to a large bowl. Mix well. Pour a little of one bag of sauce into a 9x13 baking dish to coat the bottom and save the rest to pour on top of the enchiladas.

Assemble enchiladas. Spoon veggie mix into tortilla shells, roll up and place in the baking dish. Pour remaining sauce on top. Bake uncovered at 350 for 20-30 min until heated through. Serve with guacamole.