Spicy Vegan Mushroom Enchilada
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
16g
Carbs
93g
Calories
668kcal
Fat
26.8g
Ingredients
Oyster Mushrooms, Tri-color Quinoa, Tomatillo, Lime Juice, Buttom Mushroom, Coconut Milk, Poblano Peppers , Jalapeno Peppers, Kosher Salt, Onion, Oregano, Spinach, Garlic, Cilantro, Cumin, Black Pepper, Vegan Mozzarella, Garlic Powder, Onion Powder, Potato, Shiitake Mushrooms, Coriander, Plum Tomato, Canned Black Beans, Corn Tortilla, Canola and Olive Oil Blend, Adobo Spice, Mexican Oregano, Canola Oil
Contains tree nuts (Coconut).
Reviews
4.3
Based on 564 reviews
I don't really like quinoa didn't realize this had it when I ordered and wasn't spicy at all
Lakishia · 10/06/26
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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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