Mexican Brussels Sprouts & Mushrooms

So, I was supposed to be making enchiladas, but this dummy forgot to buy tortillas, and the first rule of quarantine cooking is not going to the grocery store unless absolutely necessary. Solution: make the enchilada filling a delicious side.



Source: Abra's Kitchen | Serves: 4-6 | Time: 20 min


Changes

  • Ditched the whole enchilada part

  • Use chipotle infused EVO from Tubby Olive

  • Used 1 tsp of cayenne since I didn't have 1 tbsp of paprika on hand

  • Halved the sauce (except for the jalapeno)

  • Ditched the diced chilis in the sauce

Ingredients

8 oz cremini #mushrooms finely chopped

10 oz shredded #BrusselsSprouts

2 tbsp chipotle infused EVO

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp sea salt

1/2 tsp dried oregano

1/4 cup water


Enchilada Sauce

1/4 cup raw cashews, quick soaked in boiling water for about 15 min

1/4 cup water

1 large #jalapeno, chopped

1 cup fresh cilantro

1/2 tsp salt

1 tsp apple cider vinegar


Instructions

In a large skillet over medium heat saute mushrooms in olive oil for 7 minutes until browned.


While the mushrooms are sauteing, make your enchilada sauce by combining all of the ingredients and blending until smooth.


Add Brussels sprouts to skillet with dried spices and water. Saute for an additional 5 minutes.


Stir in enchilada sauce. Remove from heat and serve.

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