Mushroom Enchiladas Suizas

1. 1

   Heat oil in a large nonstick skillet until almost smoking (VERY hot). Add mushrooms and onions and stir frequently for 3-4 min. Add spices, garlic, the black beans and rice and continue to saute until most of the liquid from the mushrooms is absorbed. Remove from heat, add 1/4 C. Black olives, 1/2 C. Soy Cheese, Cottage Cheese, Cream cheese, and Paremesan Cheese. Allow to cool.

2. 2

   Heat a nonstick skillet, spray lightly with Pam (or Olive Oil Spray) and heat each tortilla, individually, over med-high heat to make them pliable, fill with 2 T. Filling (do not overfill tortillas), and roll up, placing into 2 large baking dishes, sprayed with nonstick cooking spray. Can be made to this point, covered, and put in the refrigerator for up to 2 days. When ready to serve, preheat oven to 350, cook covered for 1/2 hr. until edges of tortillas are beginning to brown, add sauce, cook 10 more minutes, uncovered, then top with remaining cheese, olives, and green onions. Bake 5-6 more minutes, until cheese is melted...allow to cool 10 min. before serving, or the enchi's will fall apart! Top with nonfat yogurt and chopped avocado.

* Per serving · 4 servings · Values may vary.