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Vegetarian Mushroom Enchiladas

These hearty mushroom walnut enchiladas are made with low carb tortillas and a flavorsome sauce for a hearty vegetarian dinner.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican, Vegetarian
Keyword: mushroom recipe
Servings: 8 enchiladas
Calories: 149kcal

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

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.

Nutrition

Serving: 1enchilada | Calories: 149kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Fiber: 2g