These low carb vegetarian mushroom enchiladas are made with low carb tortillas, a filling of mushrooms and walnuts cooked in a delicious enchilada sauce.
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.
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!
- Gather your dried chilis.
- Place the chilis in a pan on a high heat for 20 seconds.
- Soak the chilis in hot water for at least 30 minutes to soften.
- Drain the chilis and place in a blender. Blitz.
- Add tomato paste, seasoning and vegetable stock. Blend into a sauce.
- 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.
- Spread enchilada sauce on a low carb tortilla and spoon the mushroom walnut topping on top.
- Sprinkle grated cheese on top.
- Roll up and place in a baking dish.
- 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.
More low carb vegetarian recipes
If you are looking for a hearty low carb vegetarian dinner we have plenty of recipes to choose from.
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Vegetarian Mushroom Enchiladas
Ingredients
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
YOUR OWN NOTES
