Black Bean and Mushroom Enchiladas

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Step 1

Preheat oven to 350°F.

Step 2

Spray a 9"x13" baking dish with cooking spray, set aside.

Step 3

Heat oil in a large skillet over medium-high heat.

Step 4

Add chopped onion and mushrooms and sauté just until soft, about 5 minutes.

Step 5

Remove from heat, stir in cumin and chili powder.

Step 6

Let cool slightly and stir in the black beans; diced green chilies, Cheddar and Monterey Jack cheeses, sour cream and cilantro.

Step 7

Stir until well blended.

Step 8

Season to taste with salt and pepper.

Step 9

Divide mixture between the 8 tortillas, placing filling just off center of each tortilla.

Step 10

Roll tortillas into loose cylinders.

Step 11

Place the seam side down in the prepared dish.

Step 12

Pour enchilada sauce over top and sprinkle with additional cheese.

Step 13

Bake until bubbling and lightly browned, 15-20 minutes.

Step 14

Let stand 5 minutes before serving.

Step 15

Garnish with additional sour cream and chopped cilantro.