Saucy Mushroom Enchiladas with Pepita Salsa & Chipotle Hollandaise

Saucy Mushroom Enchiladas with Pepita Salsa & Chipotle Hollandaise

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Vegan & Veggie (3 Nights For 4) on Sunday, November 20, 2022.
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Our veggie-packed enchiladas are bursting with an abundance of flavour and tasty toppings. Filled with mole-spiced black beans and mushrooms, then drizzled with an easy tomato sauce before baked to crispy perfection. Finish them off with a fresh lemon and cucumber salsa and a creamy tofu hollandaise for the ultimate plant-based treat.

Ingredients

To Serve

  • 1 bunch coriander, leaves picked
  • 150g tofu chipotle hollandaise

Salsa

  • 1 Tbsp white vinegar
  • 1 pack spicy pepitas
  • 2 spring onion, thinly sliced
  • 1 telegraph cucumber, finely diced

Enchiladas

  • 2 carrot, grated
  • 1 drizzle of oil
  • 300g red sauce
  • 1 pack tortillas
  • 2 tsp soy sauce
  • 1 cup vegetable stock
  • 1 pack Mexican mole spices
  • 1 drizzle of oil
  • 1 can black beans, drained & rinsed
  • 350g mushrooms, thinly sliced

Steps

  1. Preheat oven to 230°C (or 210°C fan bake). Set aside a medium baking dish.
  2. Grate carrot, thinly slice mushrooms and drain and rinse beans. Set aside separately.
  3. Heat oil in a large frypan on high heat. Cook carrot and mushrooms with a pinch of salt for 4-5 minutes, until softened. Add Mexican mole spices and cook for 1 minute, stirring, until fragrant. Add stock, beans and soy sauce and bring to a simmer. Simmer for about 2 minutes, until veggies are tender. Season to taste with salt and pepper.
  4. Carefully separate tortillas. Spoon 1/4 cup of filling into the middle of each tortilla and roll up into a cylinder. Place enchiladas seam side down, into baking dish in a single layer. Spread over red sauce, drizzle with oil and season with salt and pepper.
  5. Bake enchiladas on upper oven rack for 12-15 minutes, until golden on top.
  6. Finely dice cucumber, thinly slice spring onion and toss in a medium bowl with pepitas, vinegar and a pinch of salt. Set aside to serve.
  7. Pick coriander leaves.
  8. Enchiladas topped with chipotle Hollandaise, salsa and coriander.

Nutritional Information

Energy 2343 kj
560 kcal
Protein 17.1g
Carbohydrate 65.2g
Fat 22.1g