Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Add about ½ cup of the enchilada sauce to the bottom of the pan and spread around.
Heat oil in a large skillet over medium heat. Add the mushrooms, red pepper, onion, jalapeno, and garlic. Sauté for 10 minutes or until tender.
Turn off the heat and add the cumin, oregano, salt, and pepper. Stir to combine.
Lay out one tortilla. Add about 2 Tbsp of the refried beans and use a knife to spread around the tortilla Add about 2 Tbsp of the vegetable mixture to the center. Top with a small amount of cheese. Roll the tortilla and place seam side down in the baking pan.
Repeat until you have made 8 tortillas.
Pour the remaining enchilada sauce evenly on top of the tortillas. Top with the remaining cheese.
Bake for 30 minutes or until the cheese has melted. Let cool slightly, slice, and enjoy.
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Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Add about ½ cup of the enchilada sauce to the bottom of the pan and spread around.
Heat oil in a large skillet over medium heat. Add the mushrooms, red pepper, onion, jalapeno, and garlic. Sauté for 10 minutes or until tender.
Turn off the heat and add the cumin, oregano, salt, and pepper. Stir to combine.
Lay out one tortilla. Add about 2 Tbsp of the refried beans and use a knife to spread around the tortilla Add about 2 Tbsp of the vegetable mixture to the center. Top with a small amount of cheese. Roll the tortilla and place seam side down in the baking pan.
Repeat until you have made 8 tortillas.
Pour the remaining enchilada sauce evenly on top of the tortillas. Top with the remaining cheese.
Bake for 30 minutes or until the cheese has melted. Let cool slightly, slice, and enjoy.
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