INGREDIENTS
1 tbsp
olive oil
8 oz
white button mushrooms, diced
1 cup
diced onions
1/2 cup
diced peppers
1 can
or 1¾ cups cooked black beans
1 can
or 1¾ cups frozen corn
1 cup
+ 2 tablespoons enchilada sauce, divided
15
corn tortillas
1 cup
Mexican cheese