Mushroom and Poblano Vegetarian Enchiladas

Mushroom and Poblano Vegetarian Enchiladas Enlarge Image
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16 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
30 mins
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Mushroom and Poblano Vegetarian Enchiladas

Ingredients
6
ounces firm tofu
1
small poblano pepper
1
tablespoon vegetable oil
1
8 ounce package sliced cremini mushrooms
1
teaspoon ground cumin
1/2
teaspoon salt
1/4
cup dairy sour cream
1
cup shredded cheddar and Monterey Jack cheese (4 ounces)
8
corn tortillas
 
Chopped tomato and green onion (optional)

Directions

  1. Drain tofu; cut into cubes. Stem and seed poblano; cut into strips. In a skillet heat 1 tablespoon oil over medium heat. Add tofu, pepper strips, mushrooms, cumin, and salt. Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.
  2. Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside. Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened. Spoon mushroom filling into tortillas; fold over and place in prepared baking pan. Sprinkle with remaining cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. If desired, top with tomato and green onion.

Nutrition Facts

(Mushroom and Poblano Vegetarian Enchiladas)
    Per serving:
  • 335 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 36 mg chol.,
  • 521 mg sodium,
  • 29 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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