Mushroom & Potato Enchiladas
These enchiladas are Chef Akhtar’s nourishing, plant-based answer to comfort food. Potatoes and sautéed mushrooms are tucked into soft tortillas with spinach and melty vegan mozzarella, all smothered in a creamy poblano sauce. It’s served over herby quinoa dotted with black beans for extra fiber, plus a bright, juicy scoop of pico de gallo on the side. Hearty, vibrant, and a meal you’ll want to eat on repeat.
Nutritional facts
Protein
17g
Carbs
97g
Calories
690kcal
Fat
28g
Ingredients
Tomatillo, Canned Black Beans, Vegan Mozzarella, Potato, Tri-color Quinoa, Corn Tortilla, Plum Tomato, Buttom Mushroom, Poblano Peppers , Onion, Cilantro, Spinach, Canola and Olive Oil Blend, Lime Juice, Black Pepper, Oyster Mushrooms, Shiitake Mushrooms, Coconut Milk, Canola Oil, Jalapeno Peppers, Onion Powder, Garlic, Kosher Salt, Cumin, Garlic Powder, Coriander, Adobo Spice, Oregano, Mexican Oregano
Contains coconut.
Reviews
4.1
Based on 335 reviews
Lisa · 11/12/25
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About Akhtar Nawab
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.
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