Easy Vegan Brussels Sprout and Mushroom Enchiladas with a creamy green enchilada sauce. A healthy homemade meal bursting with flavor your whole family will love! 
Vegan Brussels Sprout Enchiladas
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Healthy vegan Brussels sprout enchiladas with mushrooms and a creamy vegan green enchilada sauce.

Course: Main Course
Cuisine: Mexican
Servings: 3 servings
Calories: 156 kcal
Author: AbraPappa
Ingredients
Toppings
  • avocado, diced
  • jalapeno
  • fresh cilantro
Instructions
  1. Prepare vegetables: Clean and trim mushrooms. Place in a food processor and pulse until finely chopped, or chop with a knife. You can purchase pre-shredded Brussels sprouts or shred them in the food processor or with a knife.

  2. In a large skillet over medium heat saute mushrooms in olive oil for 7 minutes until browned. Add Brussel sprouts to skillet with dried spices and water. Saute for an additional 5 minutes. Set aside.

  3. Heat tortillas either briefly in the microwave or by toasting one by one over the flame on a gas stove. Heating the tortillas makes them more pliable. 

  4. Preheat oven to 350° and prepare a small casserole dish by placing 1/4 cup of enchilada sauce on the bottom.

  5. Assemble enchiladas: Place 2 large spoonfuls of Brussel/mushroom mixture into center of tortilla and roll up. Place seam side down in casserole dish. When casserole is full top with more enchilada sauce and bake uncovered for 20 minutes.

  6. Remove from oven, top with chopped jalapenos, avocado, cilantro, and a sprinkle of smoked paprika. Serve immediately.

Recipe Notes

Dietary Modifications:

Nutrition Facts
Vegan Brussels Sprout Enchiladas
Amount Per Serving (2 enchiladas)
Calories 156 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 820mg36%
Potassium 771mg22%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 3g3%
Protein 5g10%
Vitamin A 1860IU37%
Vitamin C 80.4mg97%
Calcium 59mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.