Ingredients 

• 2 portobello mushroom caps
• 2 cups ground tofu with green onion, red onion and red bell pepper.
• 1/4 cup Mexican seasoning
• 2 cups enchilada sauce
• 2 cups cheese sauce
• 2 cups cooked diced red potatoes 
• 2 cups cooked string beans

Instructions

1. Remove quills from portobello mushrooms, place them in a casserole dish.
2. Add enchilada and cheese sauce, 1 cup per cap ground tofu, add potatoes and string beans top with cheese sauce and enchilada sauce, 1/2 cup grated cheese.
3. Cover and cook at 350 degrees for 25min!

Recipe courtesy of Vegan Chef Babette!