Preheat oven to 375 degrees

Cook one batch of 5 Minute Homemade Refried Beans and set aside. Drain most of the liquid from the beans, as we want these to be super thick for this recipe. 

In a skillet, sautee mushrooms, onion, garlic, salt, cumin, and olive oil on medium high heat

Cook mushroom mixture for 10-15 minutes, or until mushrooms have cooked down and released and cooked off their liquid (drain if water does not evaporate)

Microwave tortillas until warm. Do this prior to filling to help the tortillas not crack when rolling.

In each tortilla, add a thin layer of refried beans spread down the middle and ⅛ of the mushroom mixture

Roll tortillas and arrange in a 9 X 13 baking dish

Once all tortillas are prepared, drizzle enchilada sauce evenly over the top and smooth out to cover the enchiladas

Sprinkle the top with mexican cheese

Bake at 375 for 20-25 minutes, or until the top starts to crisp (I like to broil mine for a few minutes at the end to get a little extra crisp)

Serve with fresh lime juice squeezed on top and sliced avocado