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.