Potato-Mushroom Enchiladas with Refried Beans and Spanish Rice

These were really tasty and not too "heavy" the way enchiladas can be sometimes. I usually use spinach in the filling, but I tried red chard this time and really liked the way it came out.

Filling:
2T olive oil
1 small onion, diced
2 small russet potatoes, washed and diced
6 mushrooms, chopped
salt and pepper to taste
6 leaves red chard (stems removed), chopped

Sautee some onion and potato together in the olive oil over medium heat. Once they start to soften, add mushrooms, salt and pepper. Cook over medium-low heat for about 10 more minutes, then add red chard and let that cook down until tender. Spoon the filling into small corn tortillas, roll them up, and line them in a 9x13 glass baking dish which has some of the enchilada sauce (see below) spread over the bottom of the dish. Cover them with the rest of the enchilada sauce and bake at 350F for 25 minutes.

Super-Easy Enchilada Sauce:
1 15 oz can enchilada sauce
1 28 oz can whole tomatoes
2 cloves garlic
1/2 tsp cumin
salt and pepper to taste

Blend all ingredients in a blender.