Mixed Mushroom & Bean Enchiladas Verde

Mixed Mushroom & Bean Enchiladas Verde

fresh ingredients


  • 12 oz
    mixed mushrooms
  • 6 pcs
    flour tortillas
  • 8 oz
    plant based mixed cheese
  • 6 oz
    dairy free avocado crèma
  • 1 oz
    garlic/onion blend
  • 4 oz
    bell pepper
  • 8 oz
    pinto beans
  • 6 oz
    sweet corn
  • 4 oz
  • 8 oz
    enchilada sauce
  • 4 oz
    pickled onion
  • 2 oz
    taco blend
  • 1 oz
    fresh cilantro

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Large skillet

Oven proof dish

Box grater

Medium skillet 

Large bowl 

cook along



Preheat oven to 425°F with a rack in the upper third;

Remove stems & roughly chop mushroom caps;

Finely chop cilantro leaves & stems;

Grate carrot;

Core & thinly slice bell pepper.

1Prepare Filling

Heat 2 teaspoons of oil in a medium skillet over medium-high. Add garlic/onion blend, chopped mushrooms, taco seasoning, cooking for 3-4 minutes. Add peppers & carrots, continue to cook until just tender, an additional 2-3 minutes. Add corn, beans, ½ chopped cilantro, continuing to cook for another 2 minutes. Add half cheese, mix through, season with a pinch of salt, pepper, set aside. 

2Warm Tortillas

Heat the other skillet over medium high heat. One by one, warm tortillas until warmed & lightly golden, about 30 seconds per side.

3Assemble & Bake Enchiladas

Arrange tortillas on a work surface. Divide filling evenly among tortillas (about ½ cup each). Roll up tightly & arrange, seam side down, in the oven proof dish. Top with enchilada sauce. Sprinkle remaining cheese on top. Bake on the centre oven rack until browned and bubbling, 15–18 minutes (watch closely). Let stand for 5 minutes.

4Finish & Serve

Garnish enchiladas with avocado crèma, remaining cilantro & pickled onions. Enjoy!