Lion’s Mane Mushroom Crumble Enchilada
45mins, medium, Serves 6
Gooey cheese, and full of incredible flavour, these enchiladas are the perfect comfort recipe and are a guaranteed hit with everyone in the family
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Ingredients
- 1 pack of Lion’s Mane Mushroom Crumble
- 1 pack Soy Free Tofu (chopped)
- 1 pack of Smoked Soy Free Tofu (chopped)
- 1 can of Cuban Style black beans
- 1/2 cup Cilantro
- 2 cups of your favourite vegan cheese
- 1 tsp Chili Powder
- 2 tsp Cumin
- Salt & Pepper (to taste)
- 1 tsp Smoked Ground Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Oregano
- 1/4 cup Olive Oil
- 12 corn tortillas
- Enchilada Sauce(pre-cooked or store-bought from your favourite brand)
- ENCHILADA SAUCE
- 1/4 cup Olive Oil
- 1 cup vegetable broth
- 2 tbsp chipotle chilis in adobo sauce
- 1 tsp chili pepper
- 2 tsp ground cumin
- Salt & Pepper (to taste)
- 3 garlic cloves (minced, to taste)
- 1/2 Onion
Recipe Preparation
ENCHILADA SAUCE
- Heat a sauce pan over medium heat, add oil and saute garlic and for about a minute.
- Add in vegetable broth first, followed by the rest of the ingredients. Bring to a boil then reduce heat to let simmer for about 10 minutes. Set aside for future use.
ENCHILADAS
- In a mixing bowl, add in both Tofus, Mushroom Crumble, Cuban-style black beans, cilantro, 1 cup of vegan cheese, seasoning and the olive oil. Mix well together.
- Spread about 1/2 cup of enchilada sauce at the bottom of a greased baking dish.
- Dip tortilla into the enchilada sauce until fully coated. Lay out tortilla, and add in a generous portion of the Big Mountain Foods Soy Free Tofu & Lion’s Mane Mushroom Crumble mix. Roll up and place in baking dish. Assemble the rest of the enchiladas and spread another generous amount of sauce over the top of the enchiladas followed by 2 cups of vegan cheese (or as you please).
- Bake at 350 F for about 25 minutes and enjoy!
- You can top with sour cream, salsa and guacamole (optional).
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