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Mushroom-Potato Enchiladas & Poblano Sauce
Chef Akhtar’s nourishing plant-based answer to comfort food, with a little bit of zip and color. Potatoes and sauteed mushrooms get cozy with spinach and melty vegan mozzarella, all bundled into soft tortillas and doused in a creamy poblano sauce. They're served over herby quinoa, studded with fiber-rich black beans, plus a side of juicy pico de gallo. Hearty, vibrant, and a meal you’ll want to eat on repeat.
Nutritional facts
Protein
14g
Carbs
89g
Calories
580
Fat
18g
Ingredients
Canola Oil, Adobo Spice, Canola and Olive Oil Blend, Corn Tortilla, Canned Black Beans, Plum Tomato, Shiitake Mushrooms, Potato, Garlic Powder, Vegan Mozzarella, Black Pepper, Cumin, Cilantro, Garlic, Spinach, Oregano, Onion, Kosher Salt, Jalapeno Peppers, Poblano Peppers , Coconut Milk, Buttom Mushroom, Lime Juice, Tomatillo, Tri-color Quinoa, Oyster Mushrooms
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About Akhtar Nawab
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which 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 will be available August 2020.
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