1. Preheat oven to 350*F. 2. Heat a 10" skillet and add the olive oil to the pan. Put onions, bell pepper, garlic, and mushrooms in the pan. 3. Cook on medium heat until onions are browned and starting to caramelize, about 10 minutes, stirring frequently. Add ground cumin and chili powder to taste. Mix to incorporate. Remove from heat. 4. In a large bowl, place refried beans and whole beans. Add in onion/mushroom mixture, salsa, and 1/2 cup cheese. Mix well. Season with salt and pepper to taste. 5. Fill tortillas evenly with the mix and roll up. Place in 9" x 13" baking pan seam side down. Pour enchilada sauce evenly over the top of the enchiladas. Top with the rest of the cheese. 6. Bake at 350*F. for about 25 minutes. 7. Note: I actually crammed 7 tortillas into my pan, there is enough filling to do this. 8. Enjoy! ---------------------------------------------------------------------------
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