Mushroom Enchiladas
Meaty mushrooms shine in these Mushroom Enchiladas, paired with peppers, quinoa, and jalapeno, they make a satisfying vegetarian meal.
Servings 6 servings
Calories 327kcal
Ingredients
Mushroom Mixture
- 1 tablespoon coconut oil avocado oil, or grapeseed oil
- 1 small red onion diced small
- 1 green bell pepper diced small
- 1 jalapeno seeded and chopped
- 1 pound mushrooms diced (shiitake, oyster or cremini)
- 1 cup quinoa cooked
- ¼ cup cilantro
- ½ teaspoon salt
- ¼ teaspoon pepper
Enchiladas
- 10-14 corn tortillas or flour tortillas
- 1 can red enchilada sauce or about 2 cups, you can also use green
- 1 cup cheddar cheese + more for topping
- 1 cup monterey jack cheese + more for topping
Instructions
- Preheat oven to 350° F.
- Heat oil in a large skillet over medium heat. Add onions, bell pepper and jalapeno to skillet. Cook for about 5 minutes. Add mushrooms and continue cooking until mushrooms are tender and mushrooms have released their juices. Drain off any excess liquid. Add quinoa and cilantro. Add salt and pepper to taste. Mix well. Taste and adjust seasonings. Remove from heat and set aside.1 tablespoon coconut oil, 1 small red onion, 1 green bell pepper, 1 jalapeno, 1 pound mushrooms, 1 cup quinoa, ¼ cup cilantro, ½ teaspoon salt, ¼ teaspoon pepper
- Combine the cheddar and monterey jack cheese in a small bowl.1 cup cheddar cheese, 1 cup monterey jack cheese
- Heat tortilla one at a time in a skillet just long enough to soften and make it more pliable. Move it to a flat surface and add a couple spoonfuls of mushroom mixture along the middle of the tortilla. Top with a light sprinkle of cheese. Roll it up and place into a baking dish seam side down. Repeat with remaining tortillas.10-14 corn tortillas
- Pour enchilada sauce over the top and sprinkle with any remaining cheese. Cover with foil and bake in oven for 20 minutes. Uncover and continue baking for another 10 minutes.1 can red enchilada sauce, 1 cup cheddar cheese
- Garnish with chopped cilantro and serve with guacamole, salsa, and/or sour cream.guacamole, salsa, chopped cilantro, lime wedges, sour cream
Notes
- Heat the tortillas: Warming the tortillas is the best way to ensure they don’t rip or tear when you roll them. You can heat them in a skillet, wrapped in foil in the oven, or the microwave.
- Remove the excess liquid: Don’t skip draining the cooked vegetables otherwise, you’ll end up with soggy tortillas.
- Seam side down: Place them in the baking dish with the edges of the tortillas facing down so they don't unroll. Also, place them snuggly together in the dish as well.
- Bake covered first: This keeps the tortillas from drying out so much but I do like to cook it at the end for just a bit of crispiness.
Nutrition
Calories: 327kcal | Carbohydrates: 32g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 459mg | Potassium: 476mg | Fiber: 5g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 22mg | Calcium: 324mg | Iron: 2mg
