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SideChef
Recipes
American
Potato and Mushroom Enchiladas
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Recipe

15 INGREDIENTS • 13 STEPS • 55MINS

Potato and Mushroom Enchiladas

5
5 ratings
Enchiladas truly are the perfect bite! Soft tortillas stuffed with cheesy vegetables and topped with a rich, slightly spicy red sauce - you’re sure to feel plant-powered and ready for more!
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Potato and Mushroom Enchiladas
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Enchiladas truly are the perfect bite! Soft tortillas stuffed with cheesy vegetables and topped with a rich, slightly spicy red sauce - you’re sure to feel plant-powered and ready for more!
55MINS
Total Time
$3.31
Cost Per Serving
Ingredients
Servings
4
US / Metric
Enchiladas Sauce
Enchilada Sauce Mix
1 packet
(1.5 oz)
Enchilada Sauce Mix
Tomato Sauce
1 can
(8 oz)
Tomato Sauce
Water
1 1/2 cups
Water
Flour Tortilla
8
Flour Tortillas
Filling
Potato
1 lb
Potato
Mushroom
4 1/2 cups
Mushrooms
Red Bell Pepper
1/2
Red Bell Pepper
Shredded Cheddar Cheese
2 cups
Shredded Cheddar Cheese
Black Beans
1 can
(14 oz)
Black Beans, rinsed, drained
Onion
1/2
Onion
Olive Oil
3 Tbsp
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Toppings
Fresh Cilantro
to taste
Fresh Cilantro
optional
Sour Cream
to taste
Sour Cream
optional
Nutrition Per Serving
VIEW ALL
Calories
837
Fat
35.7 g
Protein
31.7 g
Carbs
101.4 g
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Potato and Mushroom Enchiladas
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Peel and cut Potato (1 lb) into small cubes.
step 3
Chop Mushrooms (4 1/2 cups) into small pieces.
step 4
Dice Onion (1/2) and Red Bell Pepper (1/2).
step 5
In a medium saucepan, mix Enchilada Sauce Mix (1 packet), Water (1 1/2 cups), and Tomato Sauce (1 can) together. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes or until thickened. Set aside to cool.
step 6
In a large skillet over medium-high heat, saute potato in Olive Oil (3 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste). Cook for about 3 minutes, or until they begin to get tender.
step 7
Add in mushroom, bell pepper, and onion, cook until vegetables are softened, about 5 minutes.
step 8
Add in Black Beans (1 can) and ⅔ of the Shredded Cheddar Cheese (1 1/4 cups), mix well. Remove from the heat and set aside.
step 9
Spread a thin layer of sauce on the bottom of the baking dish.
step 10
To assemble the enchiladas, spread two tablespoons of the sauce on a Flour Tortillas (8), add a small handful of the filling in a line down the center, roll up the tortilla.
step 11
Place all enchiladas on the baking dish.
step 12
Spread the remaining sauce evenly on top of the enchiladas and sprinkle with the remaining Shredded Cheddar Cheese (3/4 cup).
step 13
Bake in the oven for 20 minutes or until the cheese is melted and the edges of the tortilla are slightly crispy. Serve hot with Fresh Cilantro (to taste), Sour Cream (to taste), or toppings of choice.
Tags
view more tags
American
Budget-Friendly
Comfort Food
Cinco de Mayo
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Potatoes
Mexican
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