Vegetarian Enchiladas

I knew I would love this dish when I saw the recipe online.  After making a few modifications, well, lets just say that I love this recipe.  And I sincerely hope that you will also.

As you know, I am always looking for vegetarian dishes that I make for myself and my family, and to also surprise my meat eating friends.  Now, I am not saying this will fool anyone and that is not its intent. But to surprise them with how excellent a dish this vegetarian enchiladas is on its own merits.  So I invite you to give it a try this weekend and drop me a line on my contact page and let me know how it turned out.

ingredients

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

directions

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, curry, 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 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, green pepper and green onion.

Ya Esta!  Fantastic Vegetarian Enchiladas.

The post Vegetarian Enchiladas first appeared on The Balanced Life: Bible Study and Christian Bible Discussion.