Jun 08 2026
Restaurants›Train Station Pub›Enchiladas Recipe

Enchiladas Recipe

Inspired by Train Station Pub
Time1h
Serves4

chickpea + mushroom potato stuffed flour tortillas, pb mozzarella, enchilada sauce, southwest guacamole, rice, corn, tomato, cilantro

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Ingredients

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Filling

Enchiladas

Southwest Guacamole

Sides

Method

Filling Preparation

  1. 1

    Cook the Potato

    In a pot of boiling water, cook the diced potato until tender, about 10-12 minutes. Drain and set aside.

  2. 2

    Sauté the Mushrooms and Chickpeas

    In a skillet, heat olive oil over medium heat. Add chopped mushrooms and cook until soft, about 5 minutes. Add cooked chickpeas, salt, black pepper, cumin, and garlic powder. Stir and cook for an additional 5 minutes. Combine with the cooked potato.

Assembling Enchiladas

  1. 3

    Fill the Tortillas

    Preheat the oven to 375°F (190°C). Take a tortilla and place a generous amount of the chickpea-mushroom-potato filling in the center. Sprinkle with plant-based mozzarella. Roll the tortilla tightly and place it seam side down in a baking dish.

  2. 4

    Add Sauce

    Pour enchilada sauce evenly over the rolled tortillas. Sprinkle remaining plant-based mozzarella on top.

Baking

  1. 5

    Bake

    Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Preparing Southwest Guacamole

  1. 6

    Make Guacamole

    In a bowl, mash the avocados. Stir in lime juice, diced tomato, chopped cilantro, and salt. Mix until well combined.

Serving

  1. 7

    Serve the Dish

    Serve the enchiladas hot, topped with southwest guacamole, alongside cooked rice, corn, and garnished with cilantro.

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