Awesome Enchiladas

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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

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