|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 70g||25%|
|Dietary Fiber 8g||30%|
|Total Sugars 8g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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!
2 tablespoons olive oil
4 to 5 large portobello mushrooms, diced
3 cloves garlic, minced
1 onion, diced
1 cup TVP, rehydrated, or 3/4 cup vegetarian mock meat crumbles
1 (1.25-ounce) package taco seasoning
1/2 cup black olives, sliced
8 corn tortillas, or flour tortillas
2 cups enchilada sauce, divided
Gather the ingredients. Preheat oven to 375 F.
In a large frying pan, heat the olive oil and add the mushrooms, garlic, and onion. Sauté for 4 to 6 minutes, until onions are soft and mushrooms are cooked.
Add the TVP or mock meat and taco seasoning. Cook for another 2 to 3 minutes.
Add olives and remove from heat.
In a hot pan on the stovetop or in the microwave, heat tortillas for a few seconds, just until soft and pliable.
In a large baking pan or casserole dish, place a thin layer of enchilada sauce, about 2 tablespoons.
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.
Wrap and place the enchilada in the prepared dish. Continue wrapping enchiladas until the filling is gone.
Pour extra enchilada sauce over top of the wrapped enchiladas.
Bake for 20 to 25 minutes, or until the sauce is bubbly.
Serve and enjoy!