Mushroom, Spinach & Bean Enchiladas
In large skillet, heat oil over medium-high heat. Add mushrooms and onions; sauté until softened. Add beans and spinach; continue sautéing until all liquid is absorbed.
Stir in 1¼ cups enchilada sauce and 1½ cups cheese. Place ½ cup enchilada sauce in the bottom of a 13x9-inch baking dish. Divide filling among tortillas; roll-up and place in baking dish. Top with remaining enchilada sauce and cheese.
Bake in a preheated 375°F oven 30 minutes or until bubbly and golden brown.
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