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Mushroom Enchiladas

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

30.9g

Energy (kJ)

3858kJ

Energy (kcal)

921kcal

Carbohydrate incl. fibre (g)

126.4g

Carbohydrate excl. fibre (g)

107.4g

Sugar (g)

25.8g

Fibre (g)

19.0g

Fat (g)

38.0g

Saturated fat (g)

6.7g

Unsaturated fat (g)

29.3g

Monounsaturated fat (g)

22.9g

Polyunsaturated fat (g)

6.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

1643mg

Salt (g)

4.11g

Vitamin A (IU)

3764IU

Vitamin C (mg)

118.1mg

Calcium (mg)

313mg

Iron (mg)

11.59mg

Potassium (mg)

2671mg

Total

123.8g

15431kJ

3685kcal

505.6g

429.6g

103.2g

76.0g

152.2g

26.6g

117.0g

91.7g

24.3g

0.0g

0mg

6573mg

16.43g

15058IU

472.4mg

1253mg

46.37mg

10683mg

  • 4 tbsp olive oil
  • 2 onion finely diced
  • 4 garlic cloves, diced
  • 2 tsp smoked paprika
  • 1 tsp chilli powder
  • 2 tsp cumin
  • 1 tin chopped tomatoes
  • 1 Knorr Vegetable Stock Pot
  • 200ml water
  • 2 green jalapeno, sliced
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 - 3 punnets of mushrooms sliced thinly
  • 2 red peppers, sliced
  • 1 can pre-cooked beans in water (any kind will do)
  • salt and pepper
  • 2 large avocados, mashed
  • A squeeze of lime
  • 1 punnet fresh tomatoes, diced
  • 8 large flour tortilla
  • 1 Preheat the oven to 180c.
  • 2 Start with your sauce. Heat 2 tbsp of olive oil in a large frying pan over a medium heat and add in one onion, 2 cloves of garlic, smoked paprika, chilli powder and cumin. Stir and cook for 3-5 minutes, until the onion has softened and the garlic and spices start to release a delicious, sweet aroma.
  • 3 Add in the tin of chopped tomatoes and 200ml of water and allow to simmer for a minute or so, then add in your Knorr vegetable stock pot and allow this to melt into the sauce. Simmer your sauce for 15 minutes, then pour into a bowl and allow to cool to one side.
  • 4 In the same pan you used for the sauce, heat 2 more tbsp of olive oil over a medium heat. Add the remaining onion and 2 cloves of garlic, jalapeno, smoked paprika and cumin to the pan and cook for 2-3 minutes until softened and sweet. Now turn up the heat and add in your thickly sliced mushrooms, red peppers and beans. Stir and cook for 10 minutes until your mushrooms have shrunk considerably in volume.
  • 5 Meanwhile, mash your avocados and season with some lime juice, salt and pepper.
  • 6 Now to construct the enchiladas: Spoon a generous portion of the cooked mushroom filling into the center of your tortillas and top with a line of guacamole and a line of diced tomatoes.
  • 7 Roll up your enchiladas, leaving the ends open and exposed. Line all eight of these up next to each other in an oven dish or baking tray and set aside.
  • 8 Blend the cooled sauce until smooth and pour over the middle third of your rolled tortillas, leaving the ends exposed
  • 9 Top with grated cheddar and sliced jalapeno and bake in the oven for 30 minutes, until the cheesy topping is golden and crispy at the edges.
  • 10 Top with grated cheddar and sliced jalapeno and bake in the oven for 30 minutes, until the cheesy topping is golden and crispy at the edges.