Healthy vegan Brussels sprout enchiladas with mushrooms and a creamy vegan green enchilada sauce.
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.
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.
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.
Preheat oven to 350° and prepare a small casserole dish by placing 1/4 cup of enchilada sauce on the bottom.
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.
Remove from oven, top with chopped jalapenos, avocado, cilantro, and a sprinkle of smoked paprika. Serve immediately.