Fabulous vegetarian Tex-Mex casserole. These enchiladas are filled with black beans and sweet potatoes and garnished with avocados, lime, cilantro, olives, tomatoes, sour cream and chives. This recipe is gluten free.
This amazing Tex-Mex entree has a beef and bean filling and made with Pillsbury crescent rolls. Then it’s topped with lettuce, tomatoes, olives and green peppers and served with Pico de Gayo, Salsa, Guacamole, Hot Sauce, Sour Cream, and Tortilla chips!