Vegetarian Enchiladas

A wonderful alternative to classic enchiladas for the vegetarian! This recipe originated from my fiancee's mother, but I added my own twist!

• Ready In: 35 mins
• Serves: 6
• Yields: 6 enchiladas

Ingredients

• 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

Directions

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!