IN THE KIT
12 ozmixed mushrooms
8 ozplant based mixed cheese
6 ozdairy free avocado crèma
1 ozgarlic/onion blend
4 ozbell pepper
8 ozpinto beans
6 ozsweet corn
8 ozenchilada sauce
4 ozpickled onion
2 oztaco blend
1 ozfresh cilantro
Salt & pepper
Kitchen Items Needed
Oven proof dish
Preheat oven to 425°F with a rack in the upper third;
Remove stems & roughly chop mushroom caps;
Finely chop cilantro leaves & stems;
Core & thinly slice bell pepper.
Heat 2 teaspoons oil in a medium ovenproof skillet (or regular skillet) over medium-high. Add garlic/ginger blend, chopped mushrooms, taco seasoning, cooking for 3-4 minutes. Add peppers & carrots, continue to cook until meat is done, 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.
Heat other skillet over medium high heat. One by one, warm tortillas until warmed & lightly golden, about 30 seconds per side.
Arrange tortillas on a work surface. Divide filling evenly among tortillas (about ½ cup each). Roll up tightly and arrange, seam side down, in the oven proof dish. Top with enchilada sauce. Sprinkle remaining cheese on top. Bake on centre oven rack until browned and bubbling, 15–18 minutes (watch closely). Let stand for 5 minutes.
Garnish enchiladas with avocado crèma, remaining cilantro & pickled onions. Enjoy!