Refried Bean Enchiladas

Enchiladas is one of my favorite meals; it's a cheesy, saucy and spicy dish. With this delicious Bean Enchilada recipe, vegetarians can enjoy Mexican food too.

Ingredients

•   8 flour tortillas (large & soft)
•   1 canned refried beans (398 ml)
•   1 canned enchilada sauce (283 g)
•   11 large mushrooms, washed and chopped
•   2 cups shredded mozzarella cheese
•   1 medium green pepper, chopped
•   4 garlic cloves, minced
•   1 1/2 cups mild salsa sauce (ready to serve) or fresh tomato salsa sauce
•   2 tablespoons dried oregano leaves or dried thyme
•   5 tablespoons crushed tomatoes
•   3 tablespoons vegetable oil
•   2 baking dishes (8x11-inch)

Preparation

Mix enchilada sauce, salsa sauce and dried oregano leaves (or dried thyme) together. Set mixed sauce aside.

Preheat the oven to 350°F.
Remove tortillas from package. Wrap stack of tortillas in aluminum foil and heat in over for 10 minutes. Set tortillas aside.

Heat oil in a skillet or saucepan over medium-low heat. Add the green pepper and garlic; fry for 8-10 minutes, stirring occasionally. Add the mushrooms and crushed tomatoes; cook uncovered until vegetables are tender and almost all the liquid is absorbed (about 20 minutes), stirring occasionally.
Add refried beans with green chilies, heat and stir for 3-4 minutes.

Place about 3-4 tablespoons of bean mixture down the middle of each tortilla. Sprinkle cheese over mixture. Roll up the tortilla and place seam side down in the baking dish (just one layer) coated with nonstick cooking spray.

Pour mixed sauce over the tortillas. Sprinkle with remaining cheese.

Preheat oven again to 350°F.
Place on the middle rack of the oven and bake uncovered for 20-25 minutes until hot and bubbly. Serve immediately.

Makes 8 enchiladas.