Mushroom Tortilla Bake

This delightful mushroom tortilla bake is a perfect blend of earthy flavors with a touch of spice. Combining mushrooms like oyster, shiitake, and meadow, this dish brings a rich umami taste that complements the tender vegetables and melted cheese. The addition of cabbage adds a refreshing crunch, while the salsa provides a zesty kick. Enveloped in soft corn tortillas, this bake is topped with gooey cheese, creating a cozy and comforting meal. Easy to prepare and bursting with flavor, it's an ideal choice for a family dinner or a casual gathering with friends. This vegetarian-friendly recipe is not only delicious but also nourishing, offering a variety of textures and taste. Personalized with your choice of toppings and sides, each bite promises a satisfying culinary experience. Serve it with cool sour cream and enjoy the delightful combination of flavors.

Ingredients

Main Ingredients:

• 500 g sliced mushrooms (oyster, shiitake, meadow)
• 1 chopped onion
• 1/2 chopped savoy cabbage
• 2 tablespoons oil
• 1 package of Santa Maria burrito spice mix
• 1 jar Santa Maria red tomato salsa
• 300 g grated cheese
• 1 package Santa Maria corn tortillas
• 100 ml sour cream

Preparation Time

Total Time: 25 minutes

Step-by-Step Instruction

1. Preheat your oven to 200°C.
2. In a large frying pan, heat the oil over medium-high heat.
3. Add the sliced mushrooms to the pan, ensuring they are in a single layer for even cooking.
4. Sauté the mushrooms until they are golden brown and release their liquids. This should take about 5-7 minutes.
5. Add the chopped onions and cabbage to the pan, stirring occasionally.
6. Continue to cook until the onions are translucent and the cabbage is soft, about another 5 minutes.
7. In a separate bowl, combine the salsa with the burrito spice mix and half of the grated cheese.
8. Mix well until the cheese is incorporated into the salsa mixture.
9. Pour half of this salsa mixture over the sautéed vegetables in the pan.
10. Stir to coat the vegetables evenly and let them simmer for 2-3 minutes to absorb the flavors.
11. Lay out the tortillas on a clean surface and spoon the vegetable mixture onto each one.
12. Carefully roll up the tortillas and place them seam-side down in a greased baking dish.
13. Pour the remaining salsa mixture over the top of the rolled tortillas.
14. Sprinkle the rest of the grated cheese evenly over the dish.
15. Place the baking dish in the preheated oven.
16. Bake for approximately 10 minutes or until the cheese is melted and bubbly.
17. Carefully remove from the oven and let it cool slightly.
18. Serve warm, topped with a dollop of sour cream.
19. Enjoy your delicious mushroom tortilla bake!
20. Bon appétit!

Tips

• Substitute different types of mushrooms like portobello for varied flavors.
• For a spicier kick, add some jalapeños to the vegetable mix.
• Use low-fat cheese and sour cream for a lighter version.

Nutritions

• Calories: Approximately 450 per serving
• Protein: 20g
• Fats: 25g
• Carbs: 35g

Variations

• For a vegan version, use plant-based cheese and sour cream.
• Add black beans for extra protein.
• Replace corn tortillas with whole wheat or gluten-free alternatives.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Add a side of guacamole or pico de gallo for extra flavor.
• Serve with a chilled glass of sparkling water or lemonade.

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