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Enchilada with Prime Veggie Meat

Guilt-Free  ·  No Meat  ·  Healthy Eating!

Servings: 5 Person

Turn oven on to 400˚F

INGREDIENTS

  • 1/2 lb Bart’s Better Prime Veggie Meat (half a container, or more if you choose!)
  • 2 portobello or other mushrooms
  • 2 tbsp olive oil
  • 2 cups spinach leaves (raw or frozen)
  • 1/2 cup diced yellow or white onion
  • 1 cup salsa
  • 8 mini corn tortillas
  • 2 cups vegan cheese
  • 1 packet taco or enchilada seasoning

Note on seasoning: I used a taco seasoning I purchased at the grocery store to season the portobellos as well as Bart’s Better Prime Veggie Meat. I DID NOT ADD WATER PER THE INSTRUCTIONS ON THE PACKET. The mushrooms and Bart’s Better have enough moisture that no water is needed. Portion: Use 1 part for the portobello mushrooms and 1 part for the Prime Veggie Meat—sprinkle across layer of meat.

Layer in any additional vegetables of your choice!

INSTRUCTIONS

  • First, wash and clean the portobellos, removing the woody stems. Optional: Sautée first. Slice crosswise and then in half. In a medium skillet, add the olive oil. Heat the oil, then toss in the portobello mushrooms and stir in the seasoning. Cook until tender (but not mushy!). Put aside in a bowl.
  • In an 8 1/2” by 11” baking dish, proceed as follows:
    • Layer corn tortillas (about 4) on the bottom of the dish
    • Then Add:
      • Salsa
      • Onions
      • Spinach
      • Prime Veggie Meat (using a spoon, scoop out chunks and toss on)
      • Cheese
      • Top layer of corn tortillas (about 4)
      • More Cheese!
  • Cook for 40 minutes to a hour total. Cover with foil for the first 25-30 minutes. Remove the foil after that time to let the cheese melt and brown a bit (additional 15 minutes).
  • Serve with salsa, sour cream, guacamole!

https://bartsbetter.com/

Enchilada with Prime Veggie Meat

Like this recipe? Explore more Pacific Northwest inspired recipes. 

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