Mushroom And Black Bean Enchiladas

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with cooking spray.

2. In a skillet over medium heat, sauté the diced onion until translucent, about 3-5 minutes.

3. Add the sliced mushrooms and minced garlic to the skillet, cooking until the mushrooms are tender, about 5-7 minutes.

4. Stir in the black beans, ground cumin, chili powder, salt, and pepper, cooking for an additional 2-3 minutes to meld the flavors.

5. Place a small amount of enchilada sauce in the bottom of the prepared baking dish.

6. Warm the corn tortillas slightly in the microwave or on the stovetop to make them pliable.

7. Spoon a portion of the mushroom and black bean mixture into each tortilla, roll it up, and place it seam side down in the baking dish.

8. Continue filling the tortillas until all the filling is used up.

9. Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they are fully covered.

10. Sprinkle the shredded cheese evenly over the top of the enchiladas.

11. Cover the baking dish with foil and bake for 20 minutes.

12. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

13. Serve hot, garnished with fresh cilantro, sliced avocado, and a dollop of sour cream, if desired.