Mushroom & Kale Enchiladas

As the days start getting cooler this healthy, vegetable packed dish is a recipe we start making regularly. It is simple to make and has been a family favorite of ours.


4 One Degree Organics Whole Grain Tortillas
1/4 cup cilantro, chopped
1 avocado, diced
1/4 cup vegan ricotta, crumbled

1 (15-ounce) can diced tomatoes
1 tsp olive oil
1/4 small onion, finely chopped
2 cloves garlic, crushed
1/2 chipotle pepper in adobo, chopped
1/4 tsp ground cumin
Salt and pepper to taste

1 Tbsp oil, divided
1 pound button or cremini mushrooms, sliced
1/2 bunch kale, roughly chopped
1 clove garlic, crushed
Salt and pepper to taste


To make the sauce, cook the onion in olive oil until lightly brown. Add garlic and cumin, then cook for one more minute. Add the tomatoes, and bring to a simmer. Reduce heat, and cook 10 minutes. Blend until smooth.

To make the enchilada filling, heat half the oil in a large saucepan over medium-high heat. Add mushrooms, and cook until beginning nicely browned and juices have evaporated. Set aside. Heat remaining oil, add kale, and cook until greens are wilted. Return mushrooms to pan and season with salt and pepper to taste.

To assemble enchiladas: Pre-heat oven to 350 degrees F. Pour a small amount of sauce in the bottom of a small baking dish. Divide vegetable mixture between tortillas, and top with one tablespoon of sauce. Roll up tortillas, and place in dish. Cover them with remaining sauce. Bake until warmed through, approximately 20 minutes. Garnish with avocado, cilantro, and ricotta. Serve immediately. Makes 4 enchiladas.