Vegetarian Enchiladas

READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Layer mushrooms, bean mixture, 2 teaspoons salsa, and a handful of shredded cheese in each enchilada.
  • Fold burrito-style. (Fold short ends in, fold over one side, and roll over).
  • Repeat Steps 3 and 4 for all 6 enchiladas.
  • Place in a 9x13 inch baking dish.
  • Pour enchilada sauce over enchiladas evenly.
  • Sprinkle the rest of the shredded cheese over the top of the enchiladas.
  • Bake at 350 degrees Farenheit until cheese is melted.
  • Enjoy!
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