CLOSE
February 21, 2017
14 Comments

Bell Pepper and Portabella Vegetarian Enchiladas

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

Bell Pepper and Portabella Enchiladas

Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Print

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

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.

 

Reader Interactions

14 Comments

1 2

Show More Comments

Leave a Comment

Your email address will not be published.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

Thank you for subscribing!
You will receive a subscription confirmation email shortly (check your junk mail or "promotions" tab if you don't see it) and will be redirected to your submitted comment in 5 seconds.
Sorry, there has been an error.
Please ensure you have entered your name and a valid email address and try again. If you still have trouble, please contact us at [email protected].

You May Also Like These
It's no secret that I like to send warm soup (or leftovers) to school with my girls in insulated Thermos food jars. I've actually made a habit of doing this on Wednesdays because I like to have one night per week when I don't have to be "creative" with packing school lunches. I make big batches of

Read More >
There is no doubt that the key to sticking to a real food diet is planning ahead. I like to call it “making your own convenience food.” Just imagine all those busy weeknights out at a late dance class or nighttime soccer practice and not having to worry about dinner (or resorting to the drive through) because you planned ahead. That’s what it’s all about! So today I am here to introduce you to the Once a Month Mom (OAMM) website, which has taken planning ahead to a whole new level. OAMM offers meal plans where you can literally spend one day a month cooking and have enough food for weeks to come. We didn’t want to just take their word for it though so Kiran from our 100 Days of Real Food Team – who has 4 kids ages 9 and under by the way! – agreed to put the OAMM plan to the test for this sponsored post today. So I am super excited to share with you everything you could ever want to know from our very own first-hand “freezer cooking” experience! By Kiran Dodeja Smith, 100 Days of Real Food Team When Once a Month Mom was introduced to me, I was intrigued, to say the least. Cook just once a month and have your meals freezer ready for 4 weeks? It sounded too good to be true. After signing up for a month, I watched this video in hopes that it would give me some insight as to how I would proceed. I then chose between 7 different plans; my choice was Whole Foods (not to be confused with the store – no correlation, actually, it’s just a plan with whole foods incorporated within). How It Works The directions seemed fairly straightforward: You get Breakfast, Lunch and Dinner recipes to last throughout the month. When it’s all said and done, I’d have 6-10 breakfasts, 8 lunches and 14 dinners. Sure; still sounded good to me. But what about the cooking part?

Read More >
Recipe - Sweet Potatoes and Apples from 100 Days of Real Food.jpg
I tried to think of a more creative name for this dish, but I guess the title just has to remain as simple as the recipe itself. This side item is the best combination of quick, easy, tasty, inexpensive, and in-season produce (at least here in North Carolina at the moment). I think the sweetness of

Read More >
I personally started adopting the real food initiative a few years ago but recently, thanks to bugs in my organic food, I became aware of a shortfall on my part.

Read More >
Portion Size Matters by 100 Days of Real Food
I am not one to count calories, fat grams or anything of the like, but that’s because the one thing I do try to stay mindful of is portion size (and only eating enough to feel full). But in today’s “super-sized” society (i.e. the United States) it’s harder than ever to determine if your portion size is even on par or not. Check this out: According to French Kids Eat Everything, there was “A scientific study in which two researchers (one French, one American) weighed servings of identical meals at McDonald’s restaurants in Paris and Philadelphia. The serving sizes were wildly different: a medium-size serving of fries at McDonald’s in Philadelphia was 72 percent bigger than at McDonald’s in Paris.” Let’s hope they aren’t charging the same price, ha ha ha. All kidding aside though, what’s up with that? And there’s more:

Read More >
Update: “Cynthia” is the winner of $100 in Juice Beauty products! Congrats and check your email. Cynthia’s winning comment said: “I tend to get dry spots on my face, so I would love to try the oil free moisturizer. I can’t stand it when moisturizer is so oily it causes me to get breakouts

Read More >

Copyright © 100 Days of Real Food | All rights reserved

Send this to a friend