Vegetable and Black Bean Enchiladas Verdes

Ingredients

• 3/4 lb. fresh tomatillos (husks removed and rinsed)
• 2 Tbsp. Raley’s Classic Olive Oil, divided
• 1/2 cup Raley’s Diced Yellow Onion
• 4 large cloves garlic, chopped
• Raley’s Sea Salt to taste
• Raley’s Black Pepper to taste
• 1 1/2 cups Raley’s Medium Green Enchilada Sauce
• 12 oz. package Raley’s Mexican Style Vegetables
• 8 oz. Raley’s Sliced Baby Bella Mushrooms
• 1/2 cup Raley’s Black Beans, rinsed and drained
• 12 Raley’s Yellow Corn Tortillas
• 1 1/2 cups Raley’s Shredded Four Cheese Mexican Style Cheese Blend
• 3/4 cup Raley’s Diced Yellow Onion (optional garnish)
• 6 radishes, thinly sliced (optional garnish)
• 1/2 cup sour cream (optional garnish)
• 1/4 cup chopped cilantro (optional garnish)

Instructions

1. Preheat oven to 375 degrees F.
2. Cut tomatillos into 1/2 inch dice.
3. Heat 1 Tbsp. olive oil in a medium sauce pan over medium heat. Add onion and cook for about 2-3 minutes until they begin to soften.
4. Add garlic and tomatillos, and season with salt and pepper. Cook for an additional 2 minutes.
5. Add enchilada sauce and cook for 10 minutes, stirring occasionally.
6. Microwave package of Mexican vegetables for 3 minutes.
7. Meanwhile, heat one Tbsp. olive oil in large skillet over medium high heat. Add mushrooms and season with salt and pepper. Cook for 3 minutes. Add cooked vegetables and black beans to mushrooms and heat for additional minute. Stir in 1/2 cup of verde sauce and set aside.
8. Heat tortillas in microwave or skillet.
9. Spread 1/2 cup of sauce on the bottom of a 9"x13" baking dish.
10. Lay tortillas on a clean counter. Place 1/4 cup of filling in the center of each tortilla, dividing evenly. Roll tortillas and place into baking dish.
11. Top with remaining sauce and cheese. Cover with foil and bake for 20 minutes until heated through.
12. Garnish with onions, radishes, sour cream and cilantro (optional).