-
1
1.
-
2
Preheat the oven to 350 F. 2.
-
3
Place a large skillet on medium heat and add 1/2 tablespoon of olive oil to the pan.
-
4
3.
-
5
Once the oil heats up, add the onions and garlic and saute until they become fragrant.
-
6
4.
-
7
Pour the additional 1/2 tablespoon of olive oil into the pan and add in the black beans, mushrooms and finely chopped jalapeno.
-
8
5.
-
9
Add the lime juice, garlic powder, cumin and black pepper to the mixture and stir.
-
10
6.
-
11
Cover the pan and allow it to simmer for about 5 minutes (or until the beans and mushrooms begin to soften).
-
12
7.
-
13
Then take a 9 x 13 baking dish and spray the bottom of it with cooking spray.
-
14
8.
-
15
Microwave the tortillas on high for about 30 seconds (so they become easier to roll).
-
16
9.
-
17
Lay the tortillas flat and place 1/4 cup of the bean and mushroom mixture in the center.
-
18
10.
-
19
Fold the two sides over and place the filled tortilla seam side down in the baking dish.
-
20
11.
-
21
Once all tortillas are in the baking dish, pour the enchilada sauce over top.
-
22
12.
-
23
Add the Mexican cheese over the sauce and finish the topping with the sliced jalapeno and cilantro.
-
24
13.
-
25
Bake at 350 F for 20 minutes.
-
26
Serve and enjoy!
