Mushroom Enfrijoladas


Ingredients:

12 Tio Pablo Corn Tortillas

440g can La Morena Black Refried Beans

2 x La Morena Chilpotle Chillis

1 clove garlic

1 cup vegetable stock

6 large brown mushrooms, diced

1 red onion, diced

2 Tbl olive oil

Salt and cracked black pepper

½ cup crumbled feta cheese plus extra to top

½ cup chopped fresh coriander

½ avocado, diced

Directions:

Purée beans, garlic, chilpotle peppers until smooth, add stock and puree again until just blended through.

In a frying pan, sauté the onion in olive oil until soft. Add the mushrooms and cook through, for about 2-3 minutes. Season with salt and pepper. Remove from heat.

In another small pan, warm tortillas until pliable.

Pour bean purée on a plate and place a tortilla on top, covering the bottom of tortilla with purée. Top with filling as well as a sprinkle of feta, then roll the tortilla up tightly.

Add a small amount of purée to the bottom of a large baking dish and keep rolling / place tortillas in dish. Cover rolled tortillas in remaining bean purée and bake at 200°C for 8-10 minutes, until cheese has melted. Add another sprinkle of feta, fresh coriander and avocado. Serve immediately. Feeds 3-4.