Ingredients

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