• Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Start Here
  • Recipes
  • Blog
    • School Lunches
    • Slow Cooker
    • Budget Tips
    • Food Allergies
    • Special Diets
    • Videos
  • About
    • Our Story
    • Real Food Defined
    • Meal Ideas & Resources
  • Shop
    • My Cookbooks
    • Meal Plans
    • Amazon Favorites
  • Free Resources
  • Start Here
  • Recipes
  • Blog
    • School Lunches
    • Slow Cooker
    • Budget Tips
    • Food Allergies
    • Special Diets
    • Videos
  • About
    • Our Story
    • Real Food Defined
    • Meal Ideas & Resources
  • Shop
    • My Cookbooks
    • Meal Plans
    • Amazon Favorites
  • Free Resources
Home » Blog » Bell Pepper and Portabella Vegetarian Enchiladas

Bell Pepper and Portabella Vegetarian Enchiladas

 Updated: April 13, 2017    Lisa Leake    16 Comments

741shares
  • Facebook256
  • Pinterest485
  • Email

This vegetarian enchiladas recipe is a crowd pleaser – even for those who don’t love mushrooms. My 12-year-old didn’t even notice they were in there once they were smothered with the cheese mixture and yummy sauce, so don’t hesitate to try this dish for a hearty vegetarian meal. Remember, skipping the meat is a great way to save money!

Bell Pepper and Portabella Vegetarian Enchiladas on 100 Days of Real Food

 

Bell Pepper and Portabella Enchiladas
4.88 from 8 votes

Course: Dinner
Cuisine: Mexican
Keyword: homemade snack, vegetarian dish
Dietary Restriction: Egg Free, Peanut/Tree-Nut Free, Vegetarian
Category: Freezer Friendly

Active Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings (Adjust to suit): 4 people
Calories: 754 kcal

This vegetarian enchiladas recipe is a crowd pleaser - even for those who don’t love mushrooms. Skipping the meat is a great way to save money!

Print

Bell Pepper and Portabella Enchiladas

Ingredients

For the Enchiladas

  • 2 tablespoons olive oil
  • 2 green bell peppers, deseeded and thinly sliced
  • 1 jalapeño, deseeded and minced
  • 2 portabella mushrooms, stems removed and sliced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 8 ounces Monterey Jack cheese, shredded (reserve half for topping)
  • 1 cup sour cream
  • 14 corn tortillas

For the Sauce

  • 3 tablespoons olive oil
  • 1/2 onion, diced small
  • 2 tablespoons whole-wheat flour
  • 1 cup vegetable broth, or chicken broth
  • 15 ounces tomato sauce, plain
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon salt

For Serving

  • sour cream
  • cilantro

Instructions

  1. Preheat oven to 400° F. In a large skillet, heat the oil for the enchiladas over medium-high heat. Sauté the jalapeño and bell peppers until they begin to soften, 3 or 4 minutes. Add the portabellas to the pan and cook for another couple minutes, until they darken in color.

  2. Stir in the spices and transfer to a large bowl. Mix in half the shredded cheese and the cup of sour cream.

  3. Rinse out the skillet and add the oil for the sauce. Cook the onions over medium-high heat while stirring until they soften, about 3 - 4 minutes. Sprinkle in the flour and cook while stirring for another minute, being careful not to let it burn.

  4. Pour in the broth, tomato sauce, and spices, and let it come to a boil. Reduce to a simmer and cook until the sauce slightly thickens while you roll up the enchiladas. 

  5. Warm the tortillas and one-by-one roll up the filling inside. Place into rows with the seam side down in a large baking dish. 

  6. Completely cover the top of the enchiladas with the sauce, sprinkle with the remaining cheese, and bake until golden brown on top, about 18 to 20 minutes. Serve warm with sour cream and cilantro.


Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts
Bell Pepper and Portabella Enchiladas
Amount Per Serving
Calories 754 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 20g125%
Cholesterol 80mg27%
Sodium 1798mg78%
Potassium 981mg28%
Carbohydrates 59g20%
Fiber 10g42%
Sugar 11g12%
Protein 24g48%
Vitamin A 2095IU42%
Vitamin C 61mg74%
Calcium 600mg60%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.

 

741shares
  • Facebook256
  • Pinterest485
  • Email

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Category: Dinner, Recipes

Previous Post: «Reader Story on 100 Days of Real Food Finally a New Normal that Works (Reader Story)
Next Post: Natural Remedies for Eczema Manuka honey for Eczema on 100 Days of Real Food»

Other Posts You Might Like

  • Sausage and Bell Pepper Kabobs on 100 Days of Real Food
    Grilled Sausage and Bell Pepper Kabobs
  • Sausage, Bell Pepper & Mushroom Pizza 2
    Sausage, Bell Pepper & Mushroom Pizza
  • Preserving Seasonal Foods: Bell Peppers
  • Pasta Salad with Red Pepper Pesto
    Pasta Salad with Red Pepper Pesto

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Comments

  1. Cristin F.

    October 20, 2019 at 5:37 pm

    Added garlic and an extra portobello in the filling. Substituted lowfat greek yogurt for the sour cream, used 1 tbsp less oil in the enchilada sauce. Delicious! This is likely to go into our meal rotation.

    Reply
  2. Aly

    February 11, 2019 at 7:32 am

    These were really delicious! Perfect for when we have a vegetarian coming for dinner!

    Reply
  3. Sara

    July 21, 2017 at 9:54 pm

    These enchiladas were absolutely delicious! I overate. :)

    Reply
  4. Lindsay

    March 21, 2017 at 5:49 pm

    These sound delicious!!! Love anything enchilada and packed full of veggies. I’ll have to try this out!

    Reply
  5. Katie W.

    March 13, 2017 at 4:39 pm

    Have you tried assembling this the way you do your other enchiladas, the unrolled, casserole style, one to eat, one to freeze way?

    Reply
    • Amy Taylor (comment moderator)

      March 16, 2017 at 10:06 am

      No, but it would work, too.

      Reply
  6. Margaret Clayton

    March 3, 2017 at 1:54 pm

    Made this on Thursday night and it was a winner w/my husband and both children! Thanks again Lisa for another fabulous recipe. I have both of your cookbooks and hardly look elsewhere for our weekly meals. May I also give a shout out for your Slow-Cooker BBQ ribs…hands down THE best ribs we’ve ever eaten…A-mazing!

    Reply
  7. raj

    February 28, 2017 at 11:36 pm

    That is very interesting Cooking recipes . I have shared your website in my social networks like facebook,twitter,linked More than More! Thanks admin for sharing the unique content, you have done a great job I appreciate your effort and I hope you will get more positive comments from the web users. I just started my blogs 2 months ago, please give some useful tips..

    Reply
  8. Kelly

    February 26, 2017 at 3:43 pm

    Can you substitute greek yogurt for the sour cream?

    Reply
    • Kelly

      March 2, 2017 at 8:29 pm

      Update: I made it with greek yogurt instead of sour cream and it turned out fine.

      Reply
  9. simon watson

    February 24, 2017 at 3:41 am

    Wow, looks delicious. This is only the 3rd time I have attempted to find different foods online. You were only the 4th recipe I looked at and it jumped right out at me. My mouth is watering. Thank you so much.

    Reply
  10. Marie

    February 23, 2017 at 9:08 pm

    Your intro mentions, “Remember, skipping the meat is a great way to save money!” however I don’t think that, while yummy, subbing portabella mushrooms is any cheaper than using chicken.

    Reply
  11. Cheryl

    February 22, 2017 at 2:20 pm

    What kind of substitution would you suggest for the bell peppers? My husband is allergic to them, but we both love portabella mushrooms.

    Reply
    • Lisa

      February 23, 2017 at 9:40 am

      Zucchini would be a good substitute! You probably don’t need to cook it as long though :)

      Reply
  12. Lawrence

    February 22, 2017 at 12:45 pm

    I bet the sauce would be great with a shoot of coffee!

    Reply
  13. Izzy | pinch of delight

    February 21, 2017 at 3:14 pm

    This looks so good!
    I am obsessed with peppers. x
    Izzy

    Reply

Tell us what you think by leaving a comment below! Cancel reply

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

I agree to these terms.

Primary Sidebar

Lisa Leake

Hi, I'm Lisa Welcome to my blog about cutting out processed food! Learn more →

Join 2 Million Followers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
100 Days of Real Food On A Budget

Real Food is More Affordable Than You Think

All 100 recipes in my latest cookbook (#3 in the series!) are $15 or less to make.

Learn More

Popular Posts

85 Snack Ideas for Kids (and Adults)!

Great tips for making a green smoothie

How to Make a Perfect Green Smoothie

School Lunch Roundup!

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About

  • Our Team
  • Partner with Us
  • Contact
  • Speaking Engagements

Policies

  • Comment Policy
  • Terms of Use
  • Privacy Policy

Quick Links

  • Free Resources
  • Start Here
  • Recipe Index
  • Blog
  • Our Team
  • Partner with Us
  • Contact
  • Speaking Engagements

Copyright © 2010 100 Days of Real Food · All Rights Reserved · 100 Days of Real Food® is a registered trademark of Leake, LLC.