CHICKPEA & MUSHROOM ENCHILADAS [vegan, gf]

1. Preheat the oven to 375°F.

2. For the filling, heat a pan on medium with the oil. Once hot, add the onion and mushrooms and cook until soft. Stir in the garlic and cook for 1 minute.

3. Add the mashed chickpeas and taco seasoning. Stir and cook until warmed through. Add a splash of water if it feels too dry.

4. Spread 1/3 cup of the salsa on the bottom of a baking dish. Evenly add the filling to each tortilla and roll tight. Place seam side down into the baking dish. Top with the remaining salsa and cheese. Bake for 20-25 minutes until lightly golden.

5. Enjoy!