Bell Pepper and Portabella Enchiladas
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!
Servings 4 people
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
- ½ 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
- ½ 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
- ½ teaspoon salt
For Serving
- sour cream
- cilantro
Instructions
- 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.
- Stir in the spices and transfer to a large bowl. Mix in half the shredded cheese and the cup of sour cream.
- 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.
- 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.
- 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.
- 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.
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.