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Awesome Enchiladas

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 more Free recipe and All Free recipe

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