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Mushroom and Poblano Vegetarian Enchiladas

Makes: 4 servings
Start to Finish 30 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 335,
  • Fat, total (g) 18,
  • chol. (mg) 36,
  • sat. fat (g) 8,
  • carb. (g) 29,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 15,
  • vit. A (IU) 486,
  • vit. C (mg) 49,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 521,
  • Potassium (mg) 556,
  • calcium (mg) 293,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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