Enchiladas

Status: Vegan
Mood: Mezzzcan
Labor: Easy
Prep time: 30 minutes

Ingredients:

• 9-10 corn or whole-wheat tortillas (6")
• 1 cup onion, diced
  
• 1 teaspoon cayenne
• 1 tablespoon cumin
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• pepper to taste
• 2 1/2 cups white button mushrooms, sliced
• 1 can refried beans
• 1 can black beans
• 1 can corn
• 1 can black olives
  
• 1 large lime
• 2 medium avocados
• 1/4 teaspoon salt
• 2 (10 ounce) cans enchilada sauce
• 1 bunch scallions

Le Process:

1. Preheat oven to 400 degrees F. Place tortillas in an 8x12" baking dish, cover tightly with aluminum foil, and place in oven to soften for 5-10 minutes.
2. In frying pan saute onions, cayenne, cumin, allspice, salt, and pepper until onions are soft. Add mushrooms and saute until soft. Mix the refried beans and black beans together and add to the skillet, along with corn and sliced olives. Squeeze the lime and remove from heat.
3. In a medium-sized bowl mash avocados and salt together. Add the veggie-bean mixture and mix together.
4. Remove tortillas from oven and place in a towel. In the same baking dish place half of the enchilada sauce on the bottom.
5. Place 1/4-1/3 cup of the mixture in a tortilla. Roll tortilla, tucking sides in as you go. Place seam-side down in the baking dish.
6. Pour remaining enchilada sauce over the top, sprinkle with black olives, and cover with the foil. Bake for 16-18 minutes, then uncover and bake for another 4-5 minutes until bubbling around the edges.
7. Sprinkle with cilantro and scallions. Let cool 5 minutes before serving.