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1
Begin by setting the oven to 350 degrees F. Heat olive oil in a skillet over medium heat.
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2
Add the onions, mushrooms and saute till the vegetables are soft.
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3
Add 1/2 teaspoon of the cumin and the chili powder.
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4
You can also add salt and pepper to taste.
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5
Once the mushrooms and onions soften, add the black beans and green onions.
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6
Remove from the heat and allow to cool a bit.
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7
Next, in a bowl mix up the sour cream, adobo sauce, 1 cup of the cheese and the remaining 1/2 teaspoon of the cumin.
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8
If you like things real spicy, then add more adobo sauce or even chop up a few of the chipotle chilies in the adobo sauce and add them to the sour cream.
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9
Add the mushroom mixture to the sour cream mixture.
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10
Taste and add more seasoning to your liking.
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11
Pour half of the can of enchilada sauce in the bottom of a 9x13 pan.Warm up 4 tortillas at a time in the microwave so that they wont split after youve rolled them.
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12
Once warmed, fill each tortilla with 1 to 2 tablespoons of the filling.
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13
Roll them and place seam side down in the pan.
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14
Once all the tortillas are filled and in the pan, top with the remaining enchilada sauce.
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15
Sprinkle the rest of the cheese over the sauce and then top with the olives.
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16
Bake for 30 minutes and add a little chopped cilantro for garnish.
