Veggie enchiladas

Veggie enchiladas

Ingredients:

  • 1 tbsp vegetable oil
  • 1 large onion, sliced
  • 1 medium green bell pepper, diced
  • 1 jalapeno, diced
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp taco seasoning
  • 2 tsp red pepper flakes
  • 2 tsp dried basil
  • Salt
  • Pepper
  • 1 cup shredded Mexican cheese
  • Flour tortillas
  • 1 8oz can green enchilada sauce
  • Sriracha
  • Cilantro to garnish

Prep:

Preheat oven to 400F. Heat oil in a skillet and saute onions until they soften. Add the bell pepper and jalapeno and cook for 2-3 minutes. Add mushrooms and seasonings - taco seasoning, red pepper flakes, basil, salt, and pepper- and cook until mushrooms release their water. Next, assemble the tacos. Add the veggie mixture to the tortillas, roll, and place seam side down in an oiled glass baking dish. Pour enchilada sauce over the tortillas and top with cheese and leftover veggie mixture. Place in oven for 5 minutes to warm the sauce and melt the cheese. Remove from oven, drizzle with Sriracha, and garnish with cilantro. 

 Veggie enchiladas

Veggie enchiladas