In a large skillet over medium-low heat, warm olive oil. Add onions and cook for about 4 minutes. Add mushrooms, salt, garlic, coriander, black pepper, and red pepper flakes. Continue cooking for about 10 minutes or until all the liquid from the mushrooms has evaporated.

Remove from heat and add cheese and yoghurt. Stir to combine.

To assemble enchiladas, place some of the mushroom mixture on a tortilla, roll up, and place seam side down on an ovenproof serving plate. Top with additional Pepper Jack cheese and place under a preheated broiler until cheese melts. Serve with rice and beans.

Makes 8 servings.

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