Spicy Cheesy Chipotle Oyster Mushroom Enchiladas
with tomato salsa & limeCalories
:
601 kcalProtein
:
19.6g proteinTotal
:
30 minutesDifficulty
:
EasyCalorie Smart
Veggie
Extra Veggies
New Ingredient
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
There is a new ingredient in your box! Tex-Mex cheese is a slightly spicy, creamy blend of cheeses with a hint of chili. Perfect for adding a little extra kick to your dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 piece
Flour tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
100 g
Oyster mushrooms
½ piece
Garlic
½ piece
Onion
½ piece
Tomato
100 g
Passata
5 g
Fresh coriander
½ piece
Lime
1.5 teaspoon
Smoked paprika
10 g
Chipotle paste
25 g
Grated Tex-Mex cheese
(Contains: Melk (inclusief lactose))
½ piece
Romano pepper
½ sachet(s)
Peruvian-style spice mix
Not included in your delivery
1 tablespoon
Sunflower oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2514 kJ
Calories601 kcal
Fat28 g
Saturated Fat7.1 g
Carbohydrate68.1 g
Sugar13.5 g
Dietary Fiber10.7 g
Protein19.6 g
Salt2.4 g
Potassium386.3 mg
Calcium27.6 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 220°C.
- Roughly tear the mushrooms into strips. Cut the Romano pepper into strips.
- Slice the onion into half-rings and crush or mince the garlic.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over high heat. Fry the mushrooms, the Romano pepper and the onion for 4 - 5 minutes.
2
- Add the garlic, the Peruvian-style spices and the smoked paprika, then fry for 1 more minute.
- Turn off the heat and stir in the chipotle paste.* Season to taste with salt and pepper.
- Grease an oven dish with a drizzle of sunflower oil.
- Fill the tortillas with the vegetable mixture, then roll them up.
*Take care, this ingredient is spicy! Use as preferred.
3
- Transfer the tortillas to the oven dish and spread over the passata.
- Scatter over the cheese, then bake in the oven for 10 - 15 minutes.
- Dice the tomato and finely chop the coriander, then transfer both to a bowl.
- Drizzle with extra virgin olive oil as preferred, then season to taste with salt and pepper.
4
- Quarter the lime.
- Squeeze a quarter lime per person directly into the salsa, then mix well to combine.
- Serve the enchiladas on plates and top with the tomato salsa.
- Serve any remaining lime wedges alongside
