Potato-Mushroom Enchiladas

I have been telling Will we are having enchiladas almost every single night this week.  Stuff kept coming up and getting in the way, and I thought I'd never get to make my enchiladas.  Finally tonight we made and devoured enchiladas.

This is one of those recipes that's never the same any time you make it, but is always just as delicious.  In case you're interested, this is what I did this time:

(By the way, we were both so hungry for these enchiladas we forgot to take a picture.  See stock internet photo below.)

Ingredients:

Olive oil
1/2 cup chopped onion
1/4 cup chopped mini sweet peppers
1 large russet potato, peeled and chopped
1-5 large white mushrooms, sliced
1 can refried beans
2 tomatillos (canned)
8-10 jalapeno slices (canned)
1 cup spinach

12 corn tortillas
1 can Rosarita's enchilada sauce

Directions:

Pre-heat over to 400.

Drizzle some oil in a large pan over medium heat.  Cook the onions and peppers until softened. 

Meanwhile, boil the potatoes in a separate pot for about 5 minutes, just before they get too soft.  Drain and set aside.

When the onions and peppers are soft, add the mushrooms.  Cover and cook for another 5 minutes until mushrooms are soft and exuding juices. 

Add beans, tomatillos and and jalapeno slices to pan and mix everything well.  Lower heat.  When ready to fill tortillas, add the spinach and stir until barely wilted.

Warm the tortillas in the microwave for about 20 seconds. 

Spread the bean mixture onto each tortilla, add a few chunks of the potato, roll and place into casserole dish. 

When all rolled tortillas are in casserole dish, generously spread the enchilada sauce over them.  Add Daiya Vegan Cheddar if you would like. 

Heat for 15 minutes or until vegan cheese is melted.