Mushroom and Poblano Vegetarian Enchiladas

Mushroom and Poblano Vegetarian Enchiladas


6 oz firm tofu, drained and cut into cubes
1 small poblano pepper, stemmed and seeded, cut into strips
1 tbsp vegetable oil
1 8 oz package sliced Cremini mushrooms
1 tsp ground cumin
1/2 tsp salt
1/4 cup dairy sour cream
1 cup shredded cheddar and Monterey Jack cheese (4 ounces)
8 corn tortillas



In a skillet heat 1 tablespoon oil over medium heat.

Saute tofu, pepper strips, mushrooms, cumin, and salt.

Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally.

Stir in sour cream and 1/2 cup of the cheese.

Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside.

Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened.

Spoon mushroom filling into tortillas; fold over and place in prepared baking pan. Sprinkle with remaining cheese.

Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted.

If desired, top with tomato and green onion.