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Mushroom and Poblano Vegetarian Enchiladas


For a meatless meal that will delight vegetarians and meat-eaters alike, fill corn tortillas with cremini mushrooms, cheese, and sour cream. Cumin adds a satisfying kick.

Makes: 4 servings

Start to Finish  30 mins


6  ounces firm tofu

1  small poblano pepper

1  tablespoon vegetable oil

1  8 ounce packagesliced 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)


1. 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.

2. 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.


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