İNGREDİENTS 2 tablespoons of olive oil 8 ounces of mushrooms, sliced 1 bell pepper, diced 1/2 yellow onion, diced 1 jalapeño, de-seeded and diced 3 cloves of garlic, minced 1/2 teaspoon of cumin 1/2 teaspoon of dried oregano 1/4 teaspoon of ground black pepper 1/2 teaspoon of salt 8–12 corn tortillas, depending on size and how much you stuff them 16 ounces of refried beans or black beans (I used and prefer refried beans for this recipe) optional: 1 cup of non dairy cheese* 10z (about 1 1/4 cups) of enchilada sauce (store bought or homemade) Prev Page1 of 2Next PageInstructions in Next Page Article Categories: Vegan Recipes