Vegan Enchiladas

1 tblsp vegetable oil
1 onion, diced
2 mushrooms, halved & sliced
1 x 435g / 15oz tin refried beans
1 x 420g / 14oz tin kidney beans, drained & rinsed
1 x 200g / 7oz tin corn kernals
6 tortillas
1 x 200g / 7oz jar nachos topping or salsa
1/3 C sliced pitted black olives

Pre-heat the oven to 180C / 360F.

Heat the oil in a frying pan. Add the onions and cook for 2 mins. Add the mushrooms and cook for a further 5-6mins until cooked through.

Turn off the heat and add the refried beans, kidney beans and corn. Stir until well combined.

Divide the mixture evenly amongst the tortillas and place in a baking tray.

Pour some nachos topping or salsa along the middle of the tortillas and sprinkle with sliced olives.

Bake in the oven for approx 20 mins or until heated through and golden.

Enjoy.

Tip: I have kept this plain so my kids will eat it but you can easily spice it up with a little chilli powder or jalapeños. For those that still eat dairy (like my kids) sprinkle some cheese on and they're sure to please.