Categories
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Mushroom and Poblano Vegetarian Enchiladas |
Tips: Because chilis contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and water.
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Prep Time: 15 mins
Cook Time: 15 mins
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Yield:4
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INGREDIENTS: |
| 1 tbsp |
vegetable oil |
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| 6 oz |
firm, tub-style tofu (fresh bean curd), drained and cubed |
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| 1 |
(8 oz) package sliced fresh cremini mushrooms |
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| 1 |
small pablano chili, seeded and cut into strips* |
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| 1 tsp |
ground cumin |
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| 1/2 tsp |
salt |
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| 1 cup |
shredded cheddar and Montery Jack cheese (4 oz) |
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| 1/4 cup |
sour cream |
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Nonstick cooking spray |
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| 8 |
corn tortillas |
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Chopped tomato (optional) |
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Chopped green onion (optional) |
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DIRECTIONS:
- Preheat broiler. In a large skillet heat oil on medium heat. Add tofu, mushrooms, poblano, cumin, and salt. Cook for 8 to 10 mins. or until mushrooms and chili are tender, stirring ocassionally. Stir in 1/2 cup of the cheese and the sour cream.
- Lightly coat a 13x9x2-inch baking pan with cooking spray; set aside. Stack tortillas and wrap in dampened paper towels. Microwave on high about 30 seconds or until warm and softened. Spoon warm mushroom mixture onto each tortilla; fold opposite sides
- over filling. Place in the prepared baking pan. Sprinkle with the remaining 1/2 cup cheese.
- Broil 4 to 5 inches from the heat for 1 to 2 mins. or until cheese is melted. If desired, top with tomato and green onion.
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