1 pound Swiss cheese
1 (16 ounce) can sliced mushrooms, drained
1 (4 ounce) can whole black beans, drained
1 small onion, thinly sliced
1 tablespoon minced fresh ginger root
1 1/2 teaspoons lemon zest
2 tablespoons olive oil
2/3 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon cumin
1 pound shredded Cheddar cheese
In a large bowl, mix cheese, mushrooms, beans, onion, ginger, lemon zest, olive oil, parsley, thyme, cumin, cheese and enchilada sauce. Mix well.
Pour the mixture into a 9x13 inch baking dish. Sprinkle slices of cheese over the enchilada mixture.
Bake at 350 degrees F (175 degrees C) for 45 minutes.