Vegetarian Enchiladas

• 6 flour tortillas
• 2 cups baby portabella mushrooms, sliced
• 1 (31 ounce) can refried beans
• 1 (19 ounce) can enchilada sauce
• 1 lb mexican-style shredded cheese
• 1 1/2 cups salsa
• 1 cup beans (already cooked)
• 1 tablespoon margarine
• 1 teaspoon ground cumin

1. Heat skillet on medium-high heat. Add 1 tablespoons margarine when warm. Add 2 cups sliced mushrooms. Stir mushrooms until tender and soft. Pour in a bowl for enchiladas.
2. Pour contents of canned refried beans and 1 cup beans (already cooked) in a bowl, and mix well. Add 1 teaspoons ground cumin to the mixture, and stir.
3. Layer mushrooms, bean mixture, 2 teaspoons salsa, and a handful of shredded cheese in each enchilada.
4. Fold burrito-style. (Fold short ends in, fold over one side, and roll over).
5. Repeat Steps 3 and 4 for all 6 enchiladas.
6. Place in a 9x13 inch baking dish.
7. Pour enchilada sauce over enchiladas evenly.
8. Sprinkle the rest of the shredded cheese over the top of the enchiladas.
9. Bake at 350 degrees Farenheit until cheese is melted.
10. Enjoy!

flour tortillas, baby portabella mushrooms, beans, enchilada sauce, cheese, salsa, beans, margarine, ground cumin

Taken from www.food.com/recipe/vegetarian-enchiladas-392822 (may not work)