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Nutrition Facts
Serving Size 356 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 50
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 360 mg 15%
Total Carbohydrate 64 g 21%
Dietary Fiber 9 g 36%
Sugars 7 g
Protein 15 g
Vitamin A 10% Iron 10%
Vitamin C 60% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Portobello & Potato Enchiladas with Poblano Cream

Prep Time
30 minutes
Cook Time
50 minutes
Total Time
1 h 20 m
4  People


Recipe makes 4 Servings

3 portobello mushrooms, stems and gills removed
2 Tbsp Bragg Liquid Aminos
1 Tbsp olive oil
1 Tbsp apple cider vinegar
1/2 Tsp garlic powder
1/2 Tsp onion powder
1 large russet potatoes, peeled and sliced into1 inch slices
1 poblano pepper
1 cup(s) frozen corn
1 cup(s) H-E-B Nonfat Greek Yogurt
1 Tbsp garlic, minced
4 Tbsp lime, juiced
1 cup(s) cilantro
8 8 inch corn tortillas
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Combine mushrooms, liquid aminos, olive oil, cider vinegar, garlic powder, and onion powder together in a zip top bag. Shake lightly to coat. Let stand for 30 minutes.
Meanwhile preheat grill to medium-high heat.
Place sliced potatoes in a large pot with water and bring to a boil. Cook potatoes until tender. Drain and set aside.
Place mushrooms and poblano pepper on the grill. Grill mushrooms until tender. Grill poblano until it is blackened on all sides.
Place pepper in a bowl and cover with a plate to steam.
Meanwhile chop mushrooms into 1/4 inch pieces and place in a bowl with potatoes and corn. Mix well.
Remove pepper from the bowl. Carefully scrape of blackened skin and remove the seeds.
Place pepper, yogurt, garlic, lime juice and cilantro in a blender or food processor. Blend until smooth.
Lay tortillas on a flat surface, spoon a .33 of a cup of filling into each tortilla and roll. Place in a lightly greased baking sheet seam side down. Continue with remaining tortillas.
Spoon cream sauce over the top, cover with foil and bake for 30 minutes in a 400˚F temperature.
Serve warm.



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