Veggie Fiesta Enchiladas
2 Tbs. olive oil
1 red onion - diced
1 Cup chopped fresh mushrooms (about 4 whole)
1 Cup whole kernel corn (I used frozen)
1 Can black beans, rinsed and drained
1 (4 oz) can green chiles
1/4 tsp. ground cumin
4 oz. Monterey Jack cheese, shredded (optional)
sour cream (optional)
6. Pour 1/4 of the can of enchilada sauce into baking dish - just enough to cover the bottom of the dish.
10. Cover baking dish with foil and bake for 15 minutes.
Serve with a dollop of sour cream if desired.
Click for printable recipe.