Meatless Monday: Mushroom and Poblano Enchiladas

May 5, 2014 at 3:42 pm 1 comment

mushroom_poblano_enchiladas (3)


  • 6 ounces firm tofu
  • 1 small poblano pepper
  • 1 tablespoon vegetable oil
  • 8 ounce package sliced cremini mushrooms
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup dairy sour cream
  • 1 cup shredded cheddar and Monterey Jack cheese
  • 8 corn tortillas
  • Chopped tomato and green onion (optional)


  1. Drain tofu; cut into cubes. Stem and seed poblano; cut into strips. In a skillet heat 1 tablespoon oil over medium heat. Add tofu, pepper strips, mushrooms, cumin, and salt. Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.
  2. Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside. Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened. Spoon mushroom filling into tortillas; fold over and place in prepared baking pan. Sprinkle with remaining cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. If desired, top with tomato and green onion.
  3. Makes four servings.

Nutrition Facts per Serving:

  • 335 calories
  • 18 g fat
  • 36 mg cholesterol
  • 521 mg sodium
  • 29 g carbohydrate
  • 4 g fiber
  • 3 g sugar
  • 15 g protein

*Recipe from Better Homes and Garden:*


Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , .

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