Vegetarian 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. 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. 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. 3

   Layer mushrooms, bean mixture, 2 teaspoons salsa, and a handful of shredded cheese in each enchilada.

4. 4

   Fold burrito-style. (Fold short ends in, fold over one side, and roll over).

5. 5

   Repeat Steps 3 and 4 for all 6 enchiladas.

6. 6

   Place in a 9x13 inch baking dish.

7. 7

   Pour enchilada sauce over enchiladas evenly.

8. 8

   Sprinkle the rest of the shredded cheese over the top of the enchiladas.

9. 9

   Bake at 350 degrees Farenheit until cheese is melted.

10. 10

    Enjoy!