Vegan Veggie Enchiladas

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)