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Friday, April 25 2014
Mushroom & Poblano Enchiladas


6    ounces   firm tofu
1      small poblano pepper
1    tablespoon   vegetable oil
1    8 ounce package  sliced cremini mushrooms
1    teaspoon   ground cumin
1/2   teaspoon   salt
1/4   cup   dairy sour cream
1    cup   shredded cheddar and Monterey Jack cheese (4 ounces)
8      corn tortillas
    Chopped tomato and green onion (optional)


Drain tofu; cut into cubes. Stem and seed poblano; cut into strips. In a skillet heat 1 tablespoon oil over medium heat. Add tofu, pepper strips, mushrooms, cumin, and salt. Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.
Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside. Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened. Spoon mushroom filling into tortillas; fold over and place in prepared baking pan. Sprinkle with remaining cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. If desired, top with tomato and green onion.

nutrition information

Per Serving: cal. (kcal) 335, Fat, total (g) 18, chol. (mg) 36, sat. fat (g) 8, carb. (g) 29, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 3, pro. (g) 15, vit. A (IU) 486, vit. C (mg) 49, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 521, Potassium (mg) 556, calcium (mg) 293, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: Send a Meal AT 10:07 am   |  Permalink   |  0 Comments  |  Email

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