Portobello And Poblano Enchiladas Recipes

Portobello and Poblano Enchiladas image

Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.

Recipe From epicurious.com

Provided by Katherine Sacks

Categories Vegetarian Mushroom Tortillas Kid-Friendly Party Dinner Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 4 servings

Number Of Ingredients 15

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PORTOBELLO AND POBLANO ENCHILADAS WITH SMOKY POBLANO …

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May 2, 2014 1 ½ cups diced yellow onion 10 ounces baby bella mushrooms, diced sea salt 1 (15-ounce) can black beans, drained and …

Estimated Reading Time 5 mins

Char the whole poblano peppers over an open flame. I just set each over its own burner and turned them over with tongs every 3-4 minutes. Once the skin is completely blackened, move the peppers to a large bowl and cover them with a damp paper towel. Let them sit for 10 minutes to steam. Once they've steamed, carefully remove the charred skin, de-stem, and de-seed. Then, finely dice one of the peppers and set aside in a bowl and largely dice the other two peppers and set aside in another bowl.
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Add the black beans, tablespoon of water, cumin, paprika, 1/4 teaspoon sea salt, and cayenne pepper to a bowl and mash into a chunky paste with the back of a fork.

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Oct 29, 2013 Instructions. Heat a large skillet and a medium skillet over medium-high heat. Once hot add a dash of olive or coconut oil to the …

4.8/5 (43)

Total Time 30 mins

Category Entree

Calories 362 per serving

Heat a large skillet and a medium skillet over medium-high heat. Once hot add a dash of olive or coconut oil to the large skillet, then the onion and peppers. Season generously with salt, cumin and garlic powder.
At the same time, add a dash of oil to the medium pan. Then add the mushrooms. Season with a bit of salt and once softened and brown (see photo), add a dash of A1 (vegan-friendly) for more flavor (optional). Remove from heat, set aside and cover.
Prepare guacamole by adding avocados to a bowl then adding lime juice and a generous pinch of salt. Fresh cilantro and onion are optional.

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9 ENCHILADA RECIPES FOR A CROWD | EPICURIOUS

From epicurious.com

Estimated Reading Time 1 min

Portobello and Poblano Enchiladas. Portobello mushrooms add serious umami to these vegetarian enchiladas. Get This Recipe.
Turkey Enchiladas. If you don't have leftover turkey on hand, leftover chicken, from either a roast or a rotisserie, is a great substitution. Get This Recipe.
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From foodnetwork.com
In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, …

Author Ree Drummond

Steps 7

Difficulty Easy

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May 30, 2022 Portobello and Poblano Enchiladas These dreamy vegetarian enchiladas are so full of rich flavor, you won’t miss the meat. Soft tortillas are stuffed with a vegetable-laden filling, poblano peppers, …
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From cookieandkate.com
Nov 11, 2011 Transfer the peppers to an airtight bowl (or cover the bowl with plastic wrap) and set the bowl aside to steam for 10 minutes. Make the sauce: Heat a drizzle of olive …

4.8/5

Estimated Reading Time 5 mins

Roast the peppers: Roast the poblano pepper (and the red peppers if you’re using fresh) directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. Or you can place the peppers on a baking sheet under the broiler, turning once or twice, for 5 to 7 minutes. Transfer the peppers to an airtight bowl (or cover the bowl with plastic wrap) and set the bowl aside to steam for 10 minutes.
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