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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1/4 cup olive oil, divided |
1 small onion, diced fine, about 1 cup |
1 poblano pepper, diced fine |
8 ounces cremini mushrooms, thinly sliced |
4 garlic cloves, minced |
2 tablespoons flour |
1 cup vegetable broth |
1/2 cup toffuti better than sour cream |
1 (10 ounce) can rotel tomatoes & chilies, undrained (see note) |
1 cup grated vegan cheese, such as daiya |
1 lime, juice of, about 1-1/2 tablespoons (optional) |
2 -3 teaspoons chili powder |
1 teaspoon cumin |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/2 cup roasted piquino bell peppers or 1/2 cup red bell peppers from a jar, finely diced |
8 ounces veggie chicken or 8 ounces seitan, sliced and then shredded with your fingers |
3/4 cup small white beans, cooked and drained |
2 tablespoons cilantro, chopped (optional) |
10 -12 corn tortillas |
Directions:
1. Heat 2 tablespoons of olive oil in a large skillet. Sauté onion, poblano pepper and mushrooms until tender, about 5 minutes. Add garlic and sauté another minute. Transfer to a bowl.
2. Add remaining 2 tablespoons olive oil to the pot, then stir in flour and vegetable broth. Cook, stirring frequently, until mixture thickens. Add sour cream, tomatoes, and cheese. Cook, stirring frequently, until cheese melts. Add lime juice, chili powder, cumin, salt and pepper to taste.
3. Add reserved mushroom mixture. Add remaining ingredients except tortillas.
4. Heat oven to 350°F Oil a 9 x 13-inch pan or 2 8 x 8-inch ones. Layer a third of the sauce in pan(s) (about 2 cups), top with half the tortillas, then another third of the sauce, the remaining tortillas and the remaining sauce.
5. Bake for 30 minutes or until hot in the center and bubbly at the edges.
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