Name: Healthy Mushroom Enchiladas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 3 T vegetable oil; Olive or vegetable oil cooking spray (or another tablespoon of oil); 1 C finely chopped white onion (half of a large onion); 2 t chopped garlic (slightly larger pieces than minced); 1/2 t dried oregano; 1 1/2 lbs. mushrooms, chopped with a few pulses in the food processor, or finely chopped; 2 15 oz. cans diced, unsalted tomatoes, drained; Kosher or sea salt; 1 to 2 serrano chiles (or small jalapenos), seeded and finely chopped; 2 t dried epazote (optional; order it here); 1/4 C roughly chopped fresh cilantro; 14 6-inch corn tortillas; 2 C roasted tomato sauce (recipe below; pictured) or enchilada sauce; Optional: crumbled cotija or feta cheese, sour cream, extra chopped cilantro, lime wedges

Description

Rich, deep tomato sauce that’s delicious both as an alternative enchilada sauce or on pasta.

Ingredients

Scale

2 1/2 lbs. roma tomatoes (around 12)
1/2 large white onion
3/4 t dried oregano
3 T olive oil
Kosher or sea salt
Ground black pepper

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Instructions

Preheat oven to 375 degrees (F). Halve tomatoes lengthwise (no need to core or seed) and slice onion thin, but not paper thin, or it will burn as it cooks. Place tomatoes on a rimmed baking sheet in a single layer, top with onions and oregano, and drizzle with oil. Sprinkle generously with salt and pepper. Bake about 45 minutes, until skins are wrinkled, stirring everything once or twice during baking. Let cool 5 to 10 minutes, then run through the food processor in batches (don’t fill above your processors max liquid line) until well blended. The sauce won’t be completely smooth, but it shouldn’t have any big chunks left. Season to taste and store in the refrigerator or freezer if not using immediately.

Notes

Adapted from The New Vegetarian Cooking for Everyone.

Sauce is vegan.

Prep Time: 10 mins
Cook Time: 45 mins
Category: Sauce