• 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
  

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