Mushroom Enchiladas
Chef Ronnen fills corn tortillas with roasted oyster mushrooms, then blankets them in fire-roasted tomatillo sauce. Mexican red rice, vegan mozzarella, onion, and cilantro complete this bold yet comforting plate.
Nutritional facts
Protein
13g
Carbs
93g
Calories
710kcal
Fat
36g
Ingredients
Tomatillo, Oyster Mushrooms, Corn Tortilla, Jasmine Rice, Green Peas, Carrots, Vegan Mozzarella, Onion, Corn, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Red Onion, Tomato Sauce, Cilantro, Jalapeno Peppers, Cumin, Garlic, Lime Juice, Oregano, Chili Powder, Seasoning, Kosher Salt, Black Pepper
Contains coconut.
Reviews
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About Tal Ronnen
Tal Ronnen is the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, the recently opened Crossroads Kitchen at Resorts World in Las Vegas. He is also the author of The New York Times bestseller The Conscious Cook and Crossroads cookbooks as well as the co-creator of Kite Hill and board member for Impossible Foods. Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, a U.S. Senate dinner, and more. A graduate of the Institute for Culinary Education, Ronnen also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College nationwide. Veg News magazine named his restaurant, the best fine dining vegan restaurant in the United States five years in a row and Chef for the year in 2024. crossroads is also the only plant based restaurant to ever make the LA LA Times best restaurant list and Eater LA best restaurant list.
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