Mushroom Enchiladas

Happy Monday All!

I am really excited to share a recipe that Kate and I concocted this weekend. Kate and I were at the grocery store while trying to figure out what we wanted to make for dinner. As some of you may know, this is a really hard way to decided on dinner.
After going back and forth for some time, we picked up 2 gorgeous portobello mushroom caps and decided to make a quinoa stuffed mushroom dish.
We continued on with our normal grocery shopping, and rounded the corner to the Hispanic foods section to grab some of our favorite salsa (product review coming soon!) where Kate had a bit of an epiphany. She wanted to make vegetarian enchiladas, much like this kind they serve at her favorite Texas based restaurant.
The recipe calls for a blend of mushrooms, portobello included. We agreed it must have been a sign and decided that the enchiladas were calling our names.
We didn’t have the time or ingredients to make a homemade sauce so we just picked up a pre-made enchilada sauce and called it a day.

When it was time to prepare our dish we got all of our ingredients lined up and ready to go, and from start to finish this dish took no longer than 30 minutes.
It was truly that easy.
The best part is that it was also really very delicious. Kate and I could not believe we had just made such a flavorful meal in so little time. We almost didn’t know what to do with ourselves with all the time we saved.

Mushroom Enchiladas
What You Need:
2, 6″ Tortillas (we used whole wheat)
1 cup of mixed mushrooms (Portobello, Cremini, Shiitake)
1 Avocado, diced
1/4 cup Salsa (2 oz)
1/2 cup Enchilada sauce (4 oz)
Dollop sour cream (plus some for garnish)
Shredded Mexican cheese
1/2 cup Black beans (Optional)
Mexican rice (Optional)
Sorry I forgot to take before and step-by-step pictures
In a deep sauce pan heat mushroom mix, avocado, salsa, and enchilada sauce on high.
Mix well and let cook for 5 minutes. 
Add in the dollop of sour cream and mix until well incorporated. Let cook for another 5 minutes, or until the sauce has thickened and you feel like it is ready to come off. 
Notice the color change after the sour cream has been added and sauce starts to thicken
While the sauce thickens, cook the black beans if desired. 
Right before the sauce is finished heat the tortillas in the microwave. Add a little water between the two tortillas and cover with a paper towel. Heat for 30 seconds. 
Once the sauce and tortillas are ready, add about 1/4 of a cup of the enchilada sauce to the center of each tortilla. 
Fold in the end sides of the tortillas while rolling the mixture in tightly. Add remaining enchilada sauce to the top of the rolled tortillas.
Add beans to the plate. Top both the beans and the enchiladas with a light sprinkle of cheese. 
Put the plate in the oven under the broiler and cook for 2 minutes, or until cheese is melted completely.


The recipe as is can make 2 enchiladas, Kate and I each had one. We had originally doubled the recipe and prepared 4. It’s up to you, but 2 were more than enough for the two of us. 
Mushroom Enchiladas

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