I really loved this meal and so did my husband. Quick and simple. However, everything is made by scratch and taste excellent!
Ingredients for the Enchilada Mix:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4-5 large portobella mushrooms, diced
- 1 onion, diced
- 1 cup TVP, re-hydrated
- Taco Seasoning – Recipe Below or a pre-made package will be fine
- 1/2 cup black olives, sliced
- 2 cups enchilada sauce – Recipe Below
- Flour tortillas
- Green Onion Chives (decoration)
Ingredients for the Enchilada Sauce:
- 2 tbsp vegetable oil
- 2 tbsp flour
- 2 tbsp chili pepper seasoning
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper, or to taste
- 2 cups water
- 1 8 ounce can tomato paste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
Preparation for the Sauce:
Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two.
Ingredients for the Taco Seasoning:
- Chili Pepper Seasoning
- Onion Powder
- Garlic Powder
- Cayenne Pepper
Pre-heat oven to 375 degrees.
Saute garlic, mushrooms and onion in olive oil for 6 minutes, until onions are soft and mushrooms are cooked. Add TVP and the taco seasoning and cook for another 5 to 7 minutes. Add olives and remove from heat.
On stovetop or microwave, heat tortillas for a few seconds, just until soft and pliable.
In a large baking pan or casserole dish, place a thin layer of enchilada sauce.
Place about 3 tablespoons of the mushroom, onion and TVP mixture in the center of a tortilla. *I do not add enchilada sauce to the inside, but you can if you like. Wrap and place in the casserole or baking dish. Continue until filling is gone.
Pour extra enchilada sauce over top of wrapped enchiladas.
Bake for 20 to 25 minutes, or until sauce is bubbly. Add slices or cubes of avocado to the top and decorate with the chives.