OK, stick with me on this one – a weeknight quick and easy collard and portobello mushroom enchilada recipe. I know it sounds like an unusual choice, but my garden is overflowing with collard greens, and I wanted to find another way to use them.
So, here we are, with a recipe for collard and portobello mushroom enchiladas. If you’ll try it, I think you’ll like it — just give it a chance and you will be rewarded.
Collard and Portobello Enchiladas (makes 8)
- 2 cups enchilada sauce (see recipe below)
- 1 cup collard greens, stems removed, sliced into strips
- 3 portobello mushrooms, sliced into strips
- 1 can vegetarian refried beans
- 8 corn tortillas
- ¾ cup reduced fat Mexican cheese
Directions for Enchiladas:
1. Preheat oven to 375 degrees F.
2. Spray a small skillet with canola oil and sauté mushroom strips for 5- 10 minutes until soft.
3. Spread 2-4 Tbsp. enchilada sauce across a 9” x 9” glass or metal baking pan.
4. Place one tortilla on a cutting board.
5. Spread approximately 2 Tbsp. refried beans across the tortilla.
6. Place 8-10 strips of collard greens and 2-3 pieces of Portobello mushroom on the beans.
7. Roll up the tortilla with the vegetables inside.
8. Repeat to make 8 enchiladas.
9. Place rolled tortillas in the baking pan.
10. Top each with a dollop of sauce.
11. Top dish with the reduced fat cheese
and bake for 15-20 minutes until the enchiladas are hot and the cheese has melted.
Enchilada Sauce (makes approximately 4 cups):
- 1 large onion
- 2 cans diced low sodium tomatoes (or 2 cups fresh tomatoes and one can of diced low sodium)
- 1 Tbsp. canola oil
- 3 cloves garlic
- 1 Anaheim chili (also called a California chili)
- 1/2 tsp. chipotle powder*
- 1/2 tsp. salt
*I make chipotle powder by grinding up a few chipotle chilis in the food processor. Be careful to not breathe in the dust from the powder when you open the container. Store the powder in a sealed small jar in a dry place.
Directions for Enchilada Sauce:
1. Spray large skillet with canola oil and sauté onion for 3-5 minutes.
2. Add the rest of the enchilada sauce ingredients and cook gently on medium heat for 20-30 minutes, or longer if desired.
3. Puree sauce in a food processor.
4. Store extra sauce in freezer for future use.
Nutrition information per enchilada: 170 calories; 4 grams fat; 1.5 grams saturated fat; 0 grams transfat; 5 mg cholesterol; 450 mg sodium; 25 grams carbohydrate; 5 grams dietary fiber; 8 grams protein (values are approximate).