Black Bean, Mushroom and Sour Cream Enchiladas

Begin by setting the oven to 350ºF. Heat olive oil in a skillet over medium heat. Add the onions, mushrooms and saute till the vegetables are soft. Add 1/2 teaspoon of the cumin and the chili powder. You can also add salt and pepper to taste. Once the mushrooms and onions soften, add the black beans and green onions. Remove from the heat and allow to cool a bit.

Next, in a bowl mix up the sour cream, adobo sauce, 1 cup of the cheese and the remaining 1/2 teaspoon of the cumin. If you like things real spicy, then add more adobo sauce or even chop up a few of the chipotle chilies in the adobo sauce and add them to the sour cream. Add the mushroom mixture to the sour cream mixture. Taste and add more seasoning to your liking.

Pour half of the can of enchilada sauce in the bottom of a 9×13 pan.Warm up 4 tortillas at a time in the microwave so that they won’t split after you’ve rolled them. Once warmed, fill each tortilla with 1 to 2 tablespoons of the filling. Roll them and place seam side down in the pan. Once all the tortillas are filled and in the pan, top with the remaining enchilada sauce. Sprinkle the rest of the cheese over the sauce and then top with the olives.

Bake for 30 minutes and add a little chopped cilantro for garnish.