Vegan Veggie Enchiladas

İNGREDİENTS

• 2 tablespoons of olive oil
• 8 ounces of mushrooms, sliced
• 1 bell pepper, diced
• 1/2 yellow onion, diced
• 1 jalapeño, de-seeded and diced
• 3 cloves of garlic, minced
• 1/2 teaspoon of cumin
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of ground black pepper
• 1/2 teaspoon of salt
• 8–12 corn tortillas, depending on size and how much you stuff them
• 16 ounces of refried beans or black beans (I used and prefer refried beans for this recipe)
• optional: 1 cup of non dairy cheese*
• 10z (about 1 1/4 cups) of enchilada sauce (store bought or homemade)

İNSTRUCTİONS

1. Pre-heat the oven to 350 degrees F. Grease a casserole dish and spread 1/2 cup of your enchilada sauce on the bottom of the dish.
2. In a skillet oven medium heat, heat the oil. Add in the mushrooms, pepper, onion, jalapeno, and garlic. Saute for 10 minutes.
3. Mix in the cumin, oregano, salt and pepper and cook for an additional minute. Take off of the heat.
4. Add to the center of each tortilla: 2 tablespoons of beans, 2 heaping tablespoons of the veggie mixture, and a small handful of the cheese. Roll up the tortilla and place it, seam side down, neatly into the casserole dish. Repeat this until all of the ingredients are used up.
5. Spread the remaining enchilada sauce evenly over the tortillas and spread the remaining cheese over top of the enchiladas.
6. Bake for 30 minutes. Let cool slightly and ENJOY!