- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4-5 large portobella mushrooms, diced
- 1 onion, diced
- 3/4 cup vegetarian mock meat crumbles OR 1 cup TVP, rehydrated
- 1 package taco seasoning
- 1/2 cup black olives, sliced
- 2 cups enchilada sauce
- corn or flour tortillas
On stovetop or microwave, heat tortillas for a few seconds, just until soft and pliable.
In a large baking pan or casserole dish, place a thin layer of enchilada sauce, about 2 tablespoons.
Place about 3 tablespoons of the mushroom and mock meat mixture in the center of a tortilla. Drizzle with about a tablespoon of enchilada sauce. Wrap and place in the casserole or baking dish. Continue until filling is gone.
Pour extra enchilada sauce over top of wrapped enchiladas. Bake for 20 to 25 minutes, or until sauce is bubbly.