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 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
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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.
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Stir in the spices and transfer to a large bowl. Mix in half the shredded cheese and the cup of sour cream.
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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.
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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.
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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.
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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.
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This looks so good!
I am obsessed with peppers. x
Izzy
I bet the sauce would be great with a shoot of coffee!
What kind of substitution would you suggest for the bell peppers? My husband is allergic to them, but we both love portabella mushrooms.
Zucchini would be a good substitute! You probably don’t need to cook it as long though :)
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.
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.
Can you substitute greek yogurt for the sour cream?
Update: I made it with greek yogurt instead of sour cream and it turned out fine.
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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!
Have you tried assembling this the way you do your other enchiladas, the unrolled, casserole style, one to eat, one to freeze way?
No, but it would work, too.
These sound delicious!!! Love anything enchilada and packed full of veggies. I’ll have to try this out!
These enchiladas were absolutely delicious! I overate. :)
These were really delicious! Perfect for when we have a vegetarian coming for dinner!