Black Bean and Cheese Enchiladas

Even though we consume probably more than our share of meat in this house I do like to throw in a vegetarian meal from time to time. Most of the time those vegetarian meals are well received.  However from time to time I come up with a recipe that the kids more than like; they absolutely love. This is one of those recipes. No one ever misses the meat when we serve this either so it is great for everyone. The combination of the black beans, mushrooms and cumin gives this dish a wonderful satisfying flavor.

I use green enchilada sauce in this recipe because that is the version we prefer, if you prefer the red sauce feel free to substitute it.

Black Bean and Cheese Enchiladas

1 Tablespoon vegetable oil

2 medium onions, chopped

1 cup chopped mushrooms

2 teaspoons ground cumin

a generous pinch of salt

1 (15 oz0 can black beans, drained and rinsed

8 (8”) flour tortillas (heated)

2 ½ cups Mexican blend shredded cheese (jack cheese, cheddar and sometimes other cheeses are included)

1 (10 oz) can green enchilada sauce

Heat oven to 350 degrees Fahrenheit

Spray a 13”x9” baking dish with non-stick spray

Heat oil in a medium skillet over medium heat; add the onions, mushrooms, cumin, and a generous pinch of salt. Cook until the veggies are softened, stir in the drained beans and allow to cool a bit.

Use about 3 Tablespoons of the bean mixture and ¼ cup of the cheese to fill each tortilla. Roll the tortillas around the filling and place in baking dish seam side down.

Spoon enchilada sauce over the top of enchiladas in baking dish.

Cover with foil and bake for 30 to 35 minutes or until hot and bubbly.

Sprinkle remaining ½ cheese over top and serve.