Creamy Black Bean, Mushroom and Zucchini Enchiladas

Categories: Mexican food

Ingredients

• 1 Tbsp. olive oil
• 1 tsp. finely minced garlic
• 1 lb. sliced mushrooms, any kind, about 5 cup
• 1/4 tsp. coarse salt
• Freshly ground black pepper
• 1 medium zucchini, sliced lengthwise and thinly sliced into half-moons
• 1 (15 oz.) can black beans, drained and rinsed
• 3 oz. cream cheese
• 3 oz. creamy goat cheese,(or omit and increase cream cheese to 6 oz.)
• 1 tsp. dried oregano
• 1 (4 oz.) can chopped green chiles
• 12 (6-inch) flour tortillas, warmed
• 1 (10 oz.) can enchilada sauce

Directions

1. Preheat oven to 375 degrees. Lightly oil a 13×9-inch baking pan.
2. heat olive oil in a large skillet over medium-high heat. Add garlic, mushrooms, salt and pepper and cook and stir until mushrooms start to turn golden brown, about 8 minutes. Add zucchini and cook and stir until tender, 5 minutes more. Stir in beans, cream cheese, goat cheese and oregano and cook until cheeses are melted and blended into mixture, about 3 minutes. Stir in chiles and remove pan from heat.
3. Place 1/3 cup mixture along the edge of one tortilla and roll it up. Place it in the prepared pan seam side down. Repeat with remaining tortillas and filling. Pour remaining sauce evenly over top. Bake until top starts to brown, about 25 minutes. Serve hot.

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