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MUSHROOM, SPINACH & BEAN ENCHILADAS

Active Time : 30 minutes
Total Time : 1 hour
Serves : 5 servings
INGREDIENTS
  • 2 tablespoons olive oil
  • 1 8 ounce package sliced baby bella mushrooms
  • 1 cup chopped onion
  • 1 15 ounce can black beans rinsed and drained
  • 1 10 ounce package frozen chopped spinach thawed, well drained
  • 1 28 ounce can mild enchilada sauce
  • 3 cups shredded Monterey Jack cheese
  • 1 10 count package 8-inch soft taco style flour tortillas
DIRECTIONS

In large skillet, heat oil over medium-high heat. Add mushrooms and onions; sauté until softened. Add beans and spinach; continue sautéing until all liquid is absorbed.

Stir in 1¼ cups enchilada sauce and 1½ cups cheese. Place ½ cup enchilada sauce in the bottom of a 13x9-inch baking dish. Divide filling among tortillas; roll-up and place in baking dish. Top with remaining enchilada sauce and cheese.

Bake in a preheated 375°F oven 30 minutes or until bubbly and golden brown.