Mixed Mushroom & Bean Enchiladas Verde

fresh ingredients

IN THE KIT

  • 12 oz
    mixed mushrooms
  • 6
    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
    carrots
  • 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

INSTRUCTIONS

Prep

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 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. 

2Warm Tortillas

Heat 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 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.

4Finish & Serve

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