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–+ servings
spicy mushroom enchiladas covered in sauce and cheese in a casserole dish

Poblano and Mushroom TexMex Enchiladas

Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

  • 3 cups mushrooms, cut into strips
  • 1 ½ cups sweet potatoes, medium dice
  • 1 cup onions, peeled and diced
  • 1 poblano pepper, medium dice
  • 2 cloves garlic, minced
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp smoked paprika powder
  • 1 tsp chili powder
  • 1, 19 oz tin black beans
  • 1 large handful spinach, rough chop
  • ¼ cup cilantro, chopped
  • 1-2 tbsp lime juice
  • 8 corn tortillas
  • 1 - 1 ½ cups mozzarella, I use Miyokos brand
  • white sauce recipe (below)
  • spicy TexMex enchilada sauce recipe (link below)
  • Serving Options* chopped cilantro, chopped tomatoes, avocado slices, sliced green onions

Instructions

  • Preheat oven to 350º F

White Sauce Recipe

  • 1 cup cashews, ¾ - 1 cup water, 1 tbsp nutritional yeast, 2 tsp apple cider vinegar, 1 clove garlic, pinch of salt, 1 tbsp tapioca starch
    Place everything into a high power blender and process until smooth and creamy.
  • SPICY TEX-MEX ENCHILADA SAUCE - recipe link

Vegetable Filling

  • Prepare the mushrooms, sweet potatoes*, onions, and poblanos. Mince garlic.
    *It's not necessary to peel the sweet potatoes. They are beautifully rustic and add more nutrients.
  • Heat 1 tbsp of oil over medium-high heat (if oil free, add a splash of water or broth to prevent sticking). Add all chopped veggies, garlic, and the spices - cook, stirring until soft and fragrant.
  • Once the veggies are soft, stir in the black beans, chopped spinach and cilantro, and a squeeze of lime. Remove from heat.
  • Spread some enchilada sauce in the bottom of a 13x9 baking dish.

Rolling the Enchiladas

  • Lay tortilla on flat surface, place filling into the tortilla, add a splash of brown sauce and a drizzle of white sauce. Roll it up and place in the baking dish, seam side down.
    Repeat with remaining tortillas and filling.
  • Cover with remaining enchilada sauce and white sauce as desired. Sprinkle with shredded mozzarella.
  • Bake covered for 18-20 minutes at 350º F until hot and bubbly.
  • Remove foil and broil the last few minutes to brown up the plant-based cheese if required.
  • While the enchiladas are baking, prepare any of the optional toppings to serve on the side: chop cilantro, slice 2-3 green onions, cut 10-12 cherry tomatoes into quarters, sliced avocado.