Black Bean Mushroom Enchilada Casserole
Ingredients
- 1 (15 ounce) can no-salt-added black beans, rinsed
- ½ cup low-sodium vegetable broth
- 2 tablespoons extra-virgin olive oil
- ½ medium onion, chopped
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 8 ounces sliced button mushrooms
- 8 (6 inch) corn tortillas
- 1 cup red enchilada sauce, divided
- ½ cup shredded pepper Jack cheese
- 1 avocado, sliced
- ¼ cup cilantro, chopped
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