Measurements

• 1 cup shredded vegan cheese
• 1/4 cup chopped fresh cilantro
• 2 cups organic enchilada sauce
• 3 cloves garlic
• 2 cups sliced mushrooms
• 2 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 8 gluten
• 1 medium yellow onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat the olive oil over medium heat.
• Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 5 minutes.
• Add the sliced mushrooms, salt, and pepper to the skillet.
• Cook until the mushrooms are tender and any liquid has evaporated, about 7-10 minutes.
• Stir in 1/4 cup of the enchilada sauce and cook for another 2 minutes.
• Remove the skillet from heat and stir in half of the chopped cilantro.
• Warm the gluten-free tortillas in the microwave for about 30 seconds to make them more pliable.
• Spoon a portion of the mushroom mixture onto each tortilla, then roll them up and place them seam-side down in a baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas.
• Sprinkle the shredded vegan cheese evenly over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Garnish with the remaining chopped cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.