Vegetarian Portabella Mushroom Enchiladas

Ingredients 2 tablespoon Olive oil, 3 cloves of garlic, minced, 4-5 large portobella diced mushrooms, 1 diced onion, 2 cups of enchilada sauce, 3/4 cup vegetarian mock meat crumbles or 1 cup TVP, rehydrated, 1/2 cup sliced Black Olives, 1 package taco seasoning, corn or flour tortillas. Preparation • Pre-heat the oven to about 3750F. Then, saute the garlic, mushrooms and onion in the specified amount of olive oil for 4 to 6 minutes, until the onions are soft & tender, and mushrooms are well cooked. Then, add the TVP and taco seasoning packet and cook the same for another 2- 3 minutes. Put in the olives and turn off the fire. • Heat tortillas for few seconds on a stovetop or microwave, till these are just soft and pliable. • In a sufficiently large baking pan, place a thin layer of enchilada sauce (approximately about 2 tablespoons). • Place approximately 3 tablespoons of the mushroom and TVP mixture in the center of the tortilla. • Drizzle with a little enchilada sauce. Wrap and place in the casserole or baking dish. Continue until the filling is gone. • Pour extra enchilada sauce over the top of the wrapped enchiladas. Bake these for a time period of 20- 25 minutes or until the sauce is bubbly.