These mushroom enchiladas are amazing and totally vegan. This is a quick 30 minute recipe to cure hanger. The filling is made of a delicious saute containing mushroom, bell pepper, onion, and mexican rice. They are topped with canned (green) salsa verde enchilada sauce and vegan cheese.
Consider these a new healthy favorite that will keep you full! This recipe makes about 12-18 enchiladas. Scroll to bottom for the full recipe.
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What you will need for these enchiladas:
Ingredients
- Portabella mushroom - Portobellos are great source of riboflavin, which are great for energy production and breaking down carbohydrates.
- Oil - olive oil or your preferred
- Onion - sweet onion is great
- Bell pepper - any kind, green and red are my go-to ones
- Mexican Rice - Optional: if you're making mexican rice, you can add about a cup to the filling to add more flavor
- Salsa Verde Enchilada Sauce - I use Old El Paso Enchilada Sauce Mild Green but any kind is fine, this recipe calls for canned to save time
- Corn tortillas - you can also use flour to make larger burrito-style
- Salt and Pepper - to taste
- Vegan cheese - Daiya Mozzarella Style Cheese is really good and is my preferred
- Guacamole - guacamole or avocado for topping
Tools
- Medium saucepan - you can use any, I am currently loving the Gotham Steel Hard Anodized Pots and Pans. They are very good quality and affordable
- Baking dish - if you're in need of a new baking dish, consider the HIC Harold Import Co White Porcelain Pan Set because it's great for presenting your food while cooking with it
Recipe Tips
Add Mexican Rice
If you are looking for a quick side dish, consider Mexican Rice. You can get started with that first then take scoop and mix it to the enchilada filling after you saute the veggies.
How to prevent corn tortillas from breaking upon assembly
Corn tortillas tend to break when you are handling them uncooked. I like to heat them up in a pan with a small amount of oil to help soften them. It enhances the enchilada taste too! You can also heat them up without oil or in the microwave in you're in a hurry.
Mushroom Salsa Verde Enchiladas
Ingredients
- 1 pound Portabella mushroom, diced
- 1 green bell pepper
- 1 red bell pepper
- 1/2 onion, diced
- salt and pepper to taste
- 1 can salsa verde green enchilada sauce
- 2 cups cooked Mexican rice optional
- 12-18 corn tortillas
Instructions
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Preheat oven to 350 F. Heat up olive oil in a skillet over medium heat. Stir in bell pepper and onion. Cook for about 5, until onion becomes translucent.
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Add the mushrooms. Reduce heat to low. Cook for 8-10 minutes, until the mushrooms are soft and blackened. Add a dash of salt and pepper to taste. Stir in Mexican cooked rice (optional) and about 2 tablespoons of green enchilada sauce. Remove from heat.
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Add a layer of non-stick spray with a thin layer of enchilada sauce to baking dish. Assemble enchiladas with tortillas and roasted filling, taquito-style. Pour remaining enchilada sauce and top with cheese. TIP: To prevent the tortillas from breaking upon assembly, heat them in a small pan over medium heat with thin amount of oil. This will soften them and give a richer flavor too.
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Cover dish with aluminum foil and place in oven for 15 minutes. Serve immediately with cilantro, guacamole, lime, or any desired toppings.
Casa Refined favorites in case you need them:
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