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    Home » Main Dishes

    Published: Oct 27, 2021 · Updated: Oct 27, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads

    Vegetarian Mushroom Enchiladas

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    Gluten FreeLow CarbVegetarianKeto

    These low carb vegetarian mushroom enchiladas are made with low carb tortillas, a filling of mushrooms and walnuts cooked in a delicious enchilada sauce.

    vegetarian enchiliada

    Walnuts for meat substitute

    Walnuts make a great vegetarian meat subsitute and the mushrooms add a hearty texture. As well as being a low carb nut, walnuts are rich in antioxiants, high in omega-3 and great for reducing inflammation.

    Spices for low carb vegetarian recipes

    I've been creative with the spices for the enchilada sauce as I wanted to use the dried peppers in my spice kit from Wanderspice. I've already used the chili lime for our pumpkin fries which was fantastic.

    spice ingredients for vegetarian recipes

    Making the Enchilada Sauce

    For this recipe you can use any low carb enchilada sauce of your choice but we used the amazing peppers from our Wander Spice kit for a sauce. The flavours were so amazing that I am now on the hunt for more amazing peppers and spices.

    Traditionally, enchilada sauce is made with ancho and pasilla chilies. Faced with these tempting mole chilis I threw caution to the wind! And now want more of them!

    vegetarian enchilada sauce peppers
    1. Gather your dried chilis.
    2. Place the chilis in a pan on a high heat for 20 seconds.
    3. Soak the chilis in hot water for at least 30 minutes to soften.
    4. Drain the chilis and place in a blender. Blitz.
    5. Add tomato paste, seasoning and vegetable stock. Blend into a sauce.
    6. Allow to cool and store in a jar.

    How to make vegetarian mushroom enchiladas

    Enchiladas are a simple dish to make and you could make the filling, sauce and tortillas ahead ready for assemble and bake.

    The mushrooms and walnuts are put through a food processor before cooking to make a smoother texture for the filling.

    For the tortillas, we use our own low carb flat bread recipe but store bought low carb tortillas could also be used.

    making vegetarian mushroom enchiladas
    1. Spread enchilada sauce on a low carb tortilla and spoon the mushroom walnut topping on top.
    2. Sprinkle grated cheese on top.
    3. Roll up and place in a baking dish.
    4. Spoon more enchilada sauce and cheese on top. You are ready to bake.

    Can you make this vegan?

    This vegetarian enchilada dish can easily be make vegan. Either omit the cheese or swap it with a shredded vegan cheese.

    Can you freeze this recipe?

    Any left over enchiladas can be frozen and enjoyed later. Once cool, store them in an airtight container or zip lock bag. They should freeze for up to 3 months. You can defrost them in the fridge and then reheat them in the oven.

    Recipe Tips

    We kept the mushroom and walnut filling simply seasoned as we did not want to fight flavours with the sauce. You could add more spices to it for your own tastes.

    Try a different mix of cheeses.

    mushroom enchilada

    More low carb vegetarian recipes

    If you are looking for a hearty low carb vegetarian dinner we have plenty of recipes to choose from.

    Pumpkin Spinach Lasagna

    Air Fryer Eggplant Parmesan

    Brazil Nut Loaf

    Cheesy Zucchini Roll Ups

    This post may contain affiliate links. Please read my disclosure policy for more information.

    mushroom enchiladas

    Vegetarian Mushroom Enchiladas

    These hearty mushroom walnut enchiladas are made with low carb tortillas and a flavorsome sauce for a hearty vegetarian dinner.
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    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Main Course
    Cuisine Mexican, Vegetarian
    Servings 8 enchiladas
    Calories 149 kcal

    Ingredients
      

    • 8 low carb tortillas

    Filling

    • 1 ½ cups walnuts
    • 8 oz mushrooms
    • 1 medium onion chopped
    • 3 cloves garlic chopped
    • 2 tablespoons olive oil
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Sauce

    • 4 dried Mole chilis any other chili could be use
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon cumin
    • 4 tablespoons tomato paste
    • 1 ½ cup vegetable stock

    Topping

    • 1 cup Cheddar/Monterey Jack Cheese grated

    Instructions
     

    Make the Filling

    • Place the walnuts and mushrooms in a food processor and pulse to fine chunks.
    • In a large pan/skillet heat the oil on a medium heat. Add the onion and garlic and cook for 2 minutes until soft.
    • Add the walnut and mushroom mixture and cook for a further 5 minutes.
    • Season with the salt and pepper.

    Make the Sauce

    • Heat the dried peppers in a medium pan on a low heat for 20 seconds to lightly toast.
    • Place the chilis in a bowl of hot water for at least 30 minutes until soft.
    • Drain the chilis and place in a blender. Puree.
    • Add the spices, tomato paste and vegetable stock. Blend into a sauce.

    Assemble

    • Preheat the oven to 180C/350F degrees.
    • Lay our the low carb tortillas.
    • Spoon a large teaspoon of sauce on the tortilla.
    • Spoon the mushroom walnut mixture on the tortilla and add grated cheese.
    • Roll up the tortilla and place in a baking dish.
    • Spoon the rest of the sauce over the rolled tortillas and scatter with the rest of the cheese.
    • Bake for 20 minutes.

    Notes

    Any low carb enchilada sauce can be used.
    The nutritional information includes our low carb tortillas.  If you use another recipe, the nutritional information will need to be adjusted.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1enchiladaCalories: 149kcalCarbohydrates: 6gProtein: 4gFat: 13gFiber: 2g
    Keyword mushroom recipe
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!
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    angela coleby

    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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