Portabella Mushroom Enchiladas

Ingredients:
2 tbsp olive oil
3 cloves garlic, minced
4-5 large portobella mushrooms, diced
1 onion, diced
3/4 cup vegetarian mock meat crumbles OR 1 cup TVP, rehydrated
1 package taco seasoning
1/2 cup black olives, sliced
2 cups enchilada sauce
corn or flour tortillas

Pre-heat oven to 375 degrees. Sautee garlic, mushrooms and
onion in olive oil for 4 to 6 minutes, until onions are soft and
mushrooms are cooked. Add mock meat or TVP and taco seasoning
packet and cook for another 2 to 3 minutes. Add olives and
remove from heat. On stovetop or microwave, heat tortillas for
a few seconds, just until soft and pliable.

In a large baking pan or casserole dish, place a thin layer of
enchilada sauce, about 2 tablespoons.

Place about 3 tablespoons of the mushroom and mock meat mixture
in the center of a tortilla. Drizzle with about a tablespoon of
enchilada sauce. Wrap and place in the casserole or baking
dish. Continue until filling is gone.

Pour extra enchilada sauce over top of wrapped enchiladas. Bake
for 20 to 25 minutes, or until sauce is bubbly.