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Vegan Mushroom Enchiladas

Vegan Mushroom Enchiladas

Total Time: 50 Minutes | Prep Time: 10 Minutes | Cook Time: 40 Minutes | Servings: 4 

1/2 cup of wild rice
28 oz of tomato puree
1 tbsp of chili powder
1 tsp of garlic powder
16 oz of sliced mushrooms
4 tortillas
1 cup of shredded vegan cheese

1. Preheat oven to 350F.

2. In a small pan, add 1/2 cup of wild rice and cover with water. Bring to a boil and cook for 15 minutes, or until all excess water has evaporated.

3. In a medium sauce pan, add tomato puree, chili powder, and garlic powder. Cover and cook on medium high heat for 15 minutes.

4. Add sliced mushrooms to a medium frying pan and saute on medium heat for 10 minutes, or until mushrooms have fully reduced.

5. When mushrooms and rice are finished, combine and mix well.

6. To make enchilada, start with 1 tortilla. Line the center with rice and mushroom mixture. Fold both the top and bottom towards the center. Roll right to left, pulling the tortilla towards your palm to secure. Note: If you’re left handed, it might be easy to roll left to right. Add to a small baking dish. Repeat until all 4 enchiladas are made.

7. Cover enchiladas with sauce and make sure sauce is evenly spread in pan. Top with 1 cup of vegan cheese (I’m using vegan mozzarella).

8. Bake for 20 minutes.

9. Remove from oven, let cool, and serve and enjoy!


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