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RECIPE
15 INGREDIENTS 13 STEPS 55min

Potato and Mushroom Enchiladas

5.0
4 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!
Potato and Mushroom Enchiladas Recipe | SideChef
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!
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
55min
Total Time
$3.31
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Enchiladas Sauce

1 packet
(1.5 oz)
Enchilada Sauce Mix
1 can
(8 oz)
Tomato Sauce
1 1/2 cups
Water

Filling

3 cups
4 1/2 cups
Mushrooms
1 can
(14 oz)
Black Beans , rinsed, drained
1/2
Onion
to taste

Toppings

to taste
(optional)
to taste
(optional)
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
829
FAT
34.7 g
PROTEIN
32.7 g
CARBS
102.1 g

Author's Notes

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

Cooking Instructions

HIDE IMAGES
Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Peel and cut Potatoes (3 cups) 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 TortillaLand® 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.
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Nutrition Per Serving
Calories
829
% Daily Value*
Fat
34.7 g
44%
Saturated Fat
13.7 g
68%
Trans Fat
0.0 g
--
Cholesterol
60.5 mg
20%
Carbohydrates
102.1 g
37%
Fiber
14.6 g
52%
Sugars
6.5 g
--
Protein
32.7 g
65%
Sodium
1833.8 mg
80%
Vitamin D
0.3 µg
2%
Calcium
725.4 mg
56%
Iron
6.5 mg
36%
Potassium
946.9 mg
20%
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