{"id":6725,"date":"2014-05-02T09:46:41","date_gmt":"2014-05-02T15:46:41","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=6725"},"modified":"2021-04-27T15:30:09","modified_gmt":"2021-04-27T21:30:09","slug":"portobello-and-poblano-enchiladas-with-smoky-poblano-queso-vegan","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/portobello-and-poblano-enchiladas-with-smoky-poblano-queso-vegan\/","title":{"rendered":"Portobello and Poblano Enchiladas with Smoky Poblano Queso | Vegan"},"content":{"rendered":"

These vegan portobello and poblano enchiladas with smoky poblano queso were created with summer\u00a0in mind, but they're\u00a0delicious any time of year. A mixture of smoky poblano peppers and meaty portobello mushrooms are tucked into tortillas and topped with homemade poblano queso and avocado cream.\u00a0<\/strong><\/em><\/p>\n

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Happy Friday!\u00a0\u00a0I'm writing this post from the comforts of\u00a0a lovely boutique hotel room in Philadelphia where Dan and I have ventured off to for a wedding this weekend.\u00a0Dan \u00a0is\u00a0\u00a0softly \u00a0snoring<\/del> breathing as I clack away at my keyboard and sip a piping hot cup of coffee. That statement has maybe 1 drop of relevance to this post but I tend to get writer's block when I'm out of my element, so you might have to bear with a few off-the-cuff ramblings.<\/p>\n

These Portobello and Poblano Enchiladas were created with Cinco de Mayo in mind, and they are so festive and delicious. The key to ramping up the flavor in this recipe is to char the poblano peppers over an open flame; it creates this amazing smoky flavor that weaves its way throughout the enchiladas and the queso.<\/p>\n

Did someone say queso? Yes. I did. This vegan queso is\u00a0created by blending cashews, yellow squash, nutritional yeast, arrowroot powder, and a variety of other seasonings and then whisking the mixture over the stove to thicken it. The result is a super creamy, slightly smoky, and highly addictive vegan\u00a0queso that can be enjoyed alone with chips\u00a0and<\/span><\/em> drizzled over the enchiladas. One recipe, two purposes.<\/p>\n

The enchiladas are savory, warm, and filling with just a touch of sassy spice. The drizzlings of queso, avocado cream, and a variety of toppings\u00a0 take this simple dish from good to awesome, so I encourage you to get creative and maybe even a little crazy with your enchilada flare.<\/p>\n

I hope you all have a wonderful and safe weekend! Check back on Monday for a colorful spring recipe\u00a0and the announcement of a tiny but fun collaboration project Dan and I have been working on together!<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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Portobello and Poblano Enchiladas with Smoky Poblano Queso<\/h2>\n
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These vegan portobello and poblano enchiladas with smoky poblano queso were created with summer in mind, but they're delicious any time of year. A mixture of smoky poblano peppers and meaty portobello mushrooms are tucked into tortillas and topped with homemade poblano queso and avocado cream. <\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Entr\u00e9e<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>plant-based, Vegan<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>18 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>58 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>4<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>