Mushroom and Poblano Vegetarian Enchiladas


Stuff corn tortillas with sauteed tofu, mushrooms, and peppers for a delicious Mexican vegetarian entree.

Mushroom and Poblano Vegetarian Enchiladas
Photo: Andy Lyons
Total Time:
30 mins


  • 6 ounce firm tofu

  • 1 small poblano pepper

  • 1 tablespoon vegetable oil

  • 1 8 ounce package sliced cremini mushrooms

  • 1 teaspoon ground cumin

  • ½ teaspoon salt

  • ¼ cup dairy sour cream

  • 1 cup shredded cheddar and Monterey Jack cheese (4 ounces)

  • 8 corn tortillas

  • Chopped tomato and green onion (optional)


  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 (per serving)

335 Calories
18g Fat
29g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 335
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 40%
Cholesterol 36mg 12%
Sodium 521mg 23%
Total Carbohydrate 29g 11%
Total Sugars 3g
Protein 15g
Vitamin C 49mg 245%
Calcium 292.8mg 23%
Iron 2mg 11%
Potassium 556mg 12%
Folate, total 24.2mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.3mg

*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.

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