Vegetable Enchiladas

This past weekend, I had dinner at my friends', Kelly's and Ken's, house. We made enchiladas. Oh my, so good. Combine these with great company and conversation, and it was a fantastic evening!

1 can pinto beans, rinsed and mashed
1/4 cup mushrooms, chopped
1/2 red bell pepper, chopped
1 medium onion, chopped
1/4 cup cilantro leaves
1 tablespoon cumin
1/2 cup shredded cheese, divided
8 ounces enchilada sauce, divided
6 corn tortillas
Green onion, chopped

Preheat the oven to 400 degrees. Spray a large baking dish with non-stick cooking spray.

In a medium bowl, combine the beans, vegetables, cilantro, cumin, 1/4 cup cheese, and 4 ounces sauce.

In a small bowl, add the remaining sauce. Dip one tortilla in the sauce, then fill with the bean mixture. Roll and place seam down in the baking dish. Do this for the remaining tortillas. Sprinkle with cheese.

Cook for 20-30 minutes until cheese is bubbling. Garnish with green onions.