Baby bella mushrooms, winter squash, cheddar cheese & homemade red sauce fill these gluten free & vegetarian mushroom enchiladas with tons of flavor.
It’s been a few weeks since I’ve posted a new farmers-market-inspired recipe, so I decided that this week I’d share a new, delicious veggie filled dish with ingredients inspired by my latest farmers market finds!
I picked up some fresh squash and mushrooms while at the Little Italy Farmers Market with my Mom about a week ago.
P.S. we pretty much had the best time ever during her visit out here! See my Instagram page for proof 😉
I decided to combine them both to make these scrumptious gluten free & vegetarian enchiladas!
And scrumptious they were! I made a slightly different version of my favorite Homemade Red Enchilada Sauce and topped them off with Cabot White Oak Cheddar Cheese, yum!
- 1 tbsp olive oil
- 3 garlic cloves (minced)
- 1 can (28 oz) diced tomatoes
- 12 oz tomato paste
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp cocoa powder
- 1 tsp onion powder
- 1 tbsp olive oil
- ½ cup onions (diced)
- 3 cups baby bella mushrooms (sliced)
- 4 cups squash (diced)
- 3 cloves garlic (minced)
- 16 small corn tortillas
- 2 cups cheddar cheese (shredded)
Preheat the oven to 350°.
Prepare the sauce by adding the olive oil to a large pot over medium heat.
Add the minced garlic to the heated oil and cook for 1-2 minutes, then add the pureed tomatoes, tomato paste and vegetable broth.
Combine and cook for an additional 2 minutes.
Add the chili powder, cumin, oregano, cocoa powder and onion powder.
Combine well then bring the sauce to a boil. Reduce to a simmer, cover and allow to cook for 15 minutes.
In the meantime, prepare the filling for the enchiladas.
Add the olive oil to a large skillet over medium heat. Add the onions, mushrooms and squash. Saute 6-8 minutes, then add the garlic and saute for an additional 1-2 minutes.
Set the vegetable mixture aside.
Heat the tortillas in a dry skillet on the stove over medium heat. Just 10-15 seconds per side, that way they’re nice and bendable, and won’t break when rolling.
Dip each tortilla into the sauce, then fill with the vegetables & a sprinkling of cheese.
Roll the tortilla up and place in a baking dish.
Repeat until all enchiladas are prepared. Top with the remaining sauce and cheddar cheese.
Place in the oven and bake for 20-25 minutes.
The meatiness of the mushrooms means you won’t even miss the actual meat in this yummy vegetarian recipe!
Using small corn tortillas, this recipe makes 16 small enchiladas. I divided them up between two baking dishes.
I cooked one right after preparing them, I covered the other and placed it in the refrigerator. I popped it in the oven a few days later and had another delicious dinner ready to go!
I topped mine with jalapeños for spice and avocados for creaminess!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.