Black Bean & Mushroom Enchiladas

• 1 Tablespoon Olive Oil
• 1/2 Yellow Onion, Chopped
• 2 cloves Garlic, Minced
• 1 can (15 Oz. Size) Black Beans
• 1 cup Portobello Mushrooms, Finely Chopped
• 1 Jalapeno (1/2 Seeded And Finely Chopped For The Filling, And 1/2 Sliced For The Garnish)
• 1 Lime, For Juicing
• 1/2 teaspoons Garlic Powder
• 1 dash Cumin
• 1 dash Ground Black Pepper
• 8 Tortillas Of Your Choice
• 1- 1/2 cup Enchilada Sauce Of Your Choice
• 1 cup Shredded Mexican Cheese
• 1/4 cups Cilantro, Chopped, For Topping

1. 1.
2. Preheat the oven to 350 F. 2.
3. Place a large skillet on medium heat and add 1/2 tablespoon of olive oil to the pan.
4. 3.
5. Once the oil heats up, add the onions and garlic and saute until they become fragrant.
6. 4.
7. Pour the additional 1/2 tablespoon of olive oil into the pan and add in the black beans, mushrooms and finely chopped jalapeno.
8. 5.
9. Add the lime juice, garlic powder, cumin and black pepper to the mixture and stir.
10. 6.
11. Cover the pan and allow it to simmer for about 5 minutes (or until the beans and mushrooms begin to soften).
12. 7.
13. Then take a 9 x 13 baking dish and spray the bottom of it with cooking spray.
14. 8.
15. Microwave the tortillas on high for about 30 seconds (so they become easier to roll).
16. 9.
17. Lay the tortillas flat and place 1/4 cup of the bean and mushroom mixture in the center.
18. 10.
19. Fold the two sides over and place the filled tortilla seam side down in the baking dish.
20. 11.
21. Once all tortillas are in the baking dish, pour the enchilada sauce over top.
22. 12.
23. Add the Mexican cheese over the sauce and finish the topping with the sliced jalapeno and cilantro.
24. 13.
25. Bake at 350 F for 20 minutes.
26. Serve and enjoy!

olive oil, yellow onion, garlic, black beans, portobello mushrooms, filling, garlic, cumin, ground black pepper, choice, enchilada sauce, mexican cheese, cilantro

Taken from tastykitchen.com/recipes/main-courses/black-bean-mushroom-enchiladas/ (may not work)