Mushrooms and creamy black beans spiced with cumin and oregano create the filling for this vegetarian enchilada casserole.
Add the pureed beans and simmer, stirring frequently, until thickened slightly, about 5 minutes.
Place tortillas on a microwave-safe plate.
Photo: Ali Redmond
Microwave on High until the tortillas are pliable, about 1 minute.
Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch casserole dish.
Top with 12 cup cheese.
Cover with foil and bake until melted and bubbly, 25 to 30 minutes.
Serve with avocado and 14 cup chopped cilantro.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
