Mushroom Enchiladas
Adapted from Main Course Vegetarian Pleasures
Serves 6

Use your favorite kind of salsa (I’ve even made it with tomatillo salsa), or you can substitute enchilada sauce if you prefer.

Olive oil
2 garlic cloves, minced
1 pound mushrooms, thinly sliced
1/2 tsp. dried oregano
1 16 oz. can pinto beans, rinsed and drained
1 cup low-fat small curd cottage cheese
1/2 cup finely chopped parsley
2 cups mild or medium salsa
8 8-inch tortillas
1 cup grated Cheddar cheese

1. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Add the garlic and cook 1 minute. Do not burn it. Stir in the mushrooms and cook until the juices are released and then evaporate, about 10 minutes. The mushrooms should begin to stick to the pan.

2. Add the oregano and pinto beans and cook 1 minute. Remove the pan from the heat and let the mixture cool.

3. Preheat the oven to 375 degrees.

4. Stir the cottage cheese and parsley into the bean mixture. Place the pan in front of you to begin rolling the enchiladas. Place the salsa in a bowl in front of you, along with the tortillas and a pastry brush (or you can just use a spoon.)

5. Spread a thin layer of salsa in a 9×13-inch baking dish. Lay a tortilla on a plate, then brush both sides of the tortilla with a little bit of salsa. This will moisten the tortillas and prevent them from breaking. Using a spoon, place about 3-4 tablespoons along the bottom of one tortilla and roll tightly. Place the enchilada seam side down in the baking dish. Repeat with the remaining tortillas and filling (you may get more or less than 8 depending on how much filling you use in each).

6. Spoon the remaining salsa over the enchiladas. Neatly place the Cheddar cheese along each enchilada. Cover the baking dish tightly with foil. Bake 30 minutes, then remove the foil and bake 5 minutes more. The enchiladas should be piping hot, but be careful not to dry them out with overcooking.