Ingredients (use vegan versions):
- 6 to 8 corn tortillas
- 1 cup sliced crimini mushrooms (or choose your favorite)
- 2-3 cloves garlic, diced
- 1/2 cup red onion, chopped
- 2 medium sized Anaheim peppers, chopped
- 1 avocado, cut into wedges
- 1/2 pound raw baby spinach
- 1/2 cup cooked wild rice (optional)
- cayenne pepper (to taste)
- salt and pepper (to taste)
- 2 tablespoon soy sour cream
- 2 tablespoon water
- 1 teaspoon parsley
- olive oil
Directions:
Filling:
Saute garlic, onion, and mushrooms in
olive oil until mushrooms are browned.
Turn down the heat an add spinach,
chopped Anaheim pepper, and wild rice
(gives a nice texture). Season with
salt, pepper, and dash of cayenne
pepper. Cover and cook until spinach is
wilted.
Topping:
Mix 2 tablespoon soy sour cream, 2 tablespoons
water, and parsley in a small pot and
warm over low heat.
Warm tortillas in oven or microwave.
Place an avocado wedge into a warm
tortilla and add filling. Roll tortilla
and place in a pan. Continue filling
tortillas until filling is gone (usually
6-8 depending on how big you make
them).
Drizzle topping over the enchiladas and
enjoy.
Serves: 2-4
Preparation time: 30 mom
|
