Enchiladas With Mushrooms, Beans, And Cheese

• 3 tablespoons EVOO
• 1 onion large, chopped
• 1 poblano pepper seeded and chopped
• 8 ounces cremini mushrooms quartered or sliced if large
• 1 teaspoon ground cumin
• 15 1/2 ounces low sodium black beans rinsed
• 8 ounces monterey jack or mild cheddar, grated, about 2 c
• kosher salt
• 14 ounces enchilada sauce red chili, about 1 1/2 c
• 8 corn tortillas warmed
• fresh cilantro for serving

1. Heat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5-7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4-6 minutes. Remove from heat. Add the beans, 4 oz of cheese, and 1/4 tsp each salt and pepper.
2. Spread 1/2 cup enchilada sauce in the bottom of 9x13 baking dish. Ross up the filling in the tortillas, dividing evenly, and place seam side down in the dish.
3. Top with the remaining enchilada sauce and the remaining 4 oz of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14-16 minutes. Serve topped with cilantro.

evoo, onion, pepper, mushrooms, ground cumin, black beans, monterey, kosher salt, enchilada sauce red chili, corn tortillas, fresh cilantro

Taken from www.yummly.com/recipe/Enchiladas-With-Mushrooms_-Beans_-and-Cheese-1010834 (may not work)