Enchilada with Prime Veggie Meat

Published: June 10, 2020

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!