Black Bean and Mushroom Enchiladas

This recipe comes from Linda Gaito. YUM:

Basics: 8 flour tortillas

1 tablespoon Olive oil

Cooking spray

Filling:   1 medium onion, diced

8 ounces white or baby bella mushrooms, chopped

1 tablespoon ground cumin

1 teaspoon chili powder

1 can (15.5 oz.) black beans, rinsed and drained

1 can (4.5. oz) diced green chilies

½ cup shredded Monterey or Cheddar Jack cheese

¼ cup sour cream

¼ cup chopped fresh cilantro

Topping:   1 can (10 oz.) enchilada sauce

Garnish: Shredded cheese, cilantro, sour cream

Spray a 9” x 13” baking dish with cooking spray and set aside.

-Heat oil in a large skillet over medium-high heat. Add chopped onion and mushrooms and saute for 5 minutes.  

-Remove from heat, stir in cumin and chili powder.  Let cool slightly and stir in black beans, diced green chilies, Cheddar or Monterey Jack cheese, sour cream and cilantro.  Stir until well blended. Season with salt and pepper to taste.

-Divide the mixture between the 8 tortillas, placing filling just off center of each tortilla. Roll into loose cylinders and place the seam side down in the prepared pan.  Pour enchilada sauce over the top and sprinkle with additional cheese.

-Bake at 350 degrees for 15 -20 minutes. Remove from oven when bubbling and lightly browned.  Let stand for 5 minutes before serving. Garnish with additional sour cream and chopped cilantro.