Another simple recipe with little instruction. Trust your taste buds!
1 tablespoon olive oil
1 package of sliced portobello mushrooms
1 bell pepper, diced
1 (4 oz) can of diced Hot Hatch Green Chilis
1/2 yellow onion, diced
3 cloves of garlic, minced
Vegan cheese of preference, if using (I use Chao products, slicing thin to imitate cheese shreds)
4 oz baby spinach
Favorite enchilada sauce (or, if you want to make your own, this recipe is great! Just substitute for seasoned vegetable base)
1/4 teaspoon paprika
1/8 teaspoon cumin powder
1/8 teaspoon cayenne pepper
1/8 teaspoon corn starch
Salt and pepper, to taste
Heat oil in a medium pan over medium heat. SautÃ© bell pepper, onion, garlic and spices until tender about 6 minutes. Mix in hatch chili. Set aside in a mixing bowl.
Arrange portobello slices in lightly greased pan over medium heat. Cook through until tender.
Spread enchilada sauce 1/4 inch deep in a glass baking dish. Top with spinach.
Heat corn tortillas on the stove top or in the microwave to make pliable. Fill each tortilla with one mushroom and about a tablespoon (or less) of pepper mixture. Lightly sprinkle with cheese, if using. Roll and arrange in the baking dish.
Smother with enchilada sauce and top with cheese of choice, if using. Serve with avocado or guacamole and a side of black beans!