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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mushroom and Poblano Vegetarian Enchiladas Recipe

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This recipe for Mushroom and Poblano Vegetarian Enchiladas is from Recipes from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz. firm tofu
1 small poblano pepper
Vegetable oil
1 (8 oz.) package sliced cremini mushrooms
1 tsp. ground cumin
1/4 c. sour cream
1 c. shredded cheddar and Monterey Jack cheese
8 corn tortillas
Chopped tomato and green onion (optional)
Directions:
Directions:
Drain tofu; cut in cubes. Stem and seed poblano; cut in strips. In skillet heat 1 tbsp oil over medium heat. Add tofu, peppers, mushrooms, cumin, and 1/2 tsp. salt. Cook 8 to 10 minutes or until mushrooms and peppers are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.

Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside. Wrap tortillas in dampened paper towels and microcook on 100% power (high) 30 seconds or until warm and softened. Spoon mushroom filling into tortillas; fold over and place in prepared pan. Sprinkle with remaining cheese. Broil 4 to 5 includes from heat 1 to 2 minutes, until cheese is melted. Top with tomato and green onion.

Makes 4 servings.

 

 

 

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