Vegetarian Portabella Mushroom Enchiladas

Close up of dish of quesadillas
BRETT STEVENS / Getty Images
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Servings: 8 servings
  • Yields: 8 enchiladas

This is a quick and easy vegetarian and vegan enchilada recipe using portabella mushrooms as well as taco seasoning and canned enchilada sauce so you can get these vegetarian enchiladas in the oven in just a few minutes. They're vegetarian, vegan, completely dairy-free, and delicious!

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic (minced)
  • 4 to 5 large portobello mushrooms (diced)
  • 1 onion (diced)
  • 3/4 cup vegetarian mock meat crumbles (or 1 cup TVP, rehydrated)
  • 1 (1.25-ounce) package taco seasoning
  • 1/2 cup black olives (sliced)
  • 2 cups enchilada sauce
  • 8 corn or flour tortillas

Steps to Make It

  1. Gather the ingredients. Preheat oven to 375 F.

  2. In a large frying pan, heat the olive oil and add the garlic, mushrooms, and onion. Sauté for 4 to 6 minutes, until onions are soft and mushrooms are cooked.

  3. Add the mock meat or TVP and taco seasoning. Cook for another 2 to 3 minutes.

  4. Add olives and remove from heat.

  5. In a hot pan on the stovetop or in the microwave, heat tortillas for a few seconds, just until soft and pliable.

  6. In a large baking pan or casserole dish, place a thin layer of enchilada sauce, about 2 tablespoons.

  7. Place about 3 tablespoons of the mushroom and mock meat mixture in the center of a tortilla. Drizzle with about 1 tablespoon of enchilada sauce.

  8. Wrap and place the enchilada in the prepared dish. Continue wrapping enchiladas until the filling is gone.

  9. Pour extra enchilada sauce over top of the wrapped enchiladas.

  10. Bake for 20 to 25 minutes, or until the sauce is bubbly.

  11. Serve and enjoy!