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Awesome Enchiladas

What you need: 

olive oil, as needed
1 cup cremini mushrooms, sliced
2-3 cloves garlic, diced
1/2 cup red onion, chopped
1/2 pound baby spinach
2 medium sized Anaheim peppers, chopped
1/2 cup cooked wild rice, optional
cayenne pepper, to taste
salt and pepper, to taste
2 tablespoons vegan sour cream
2 tablespoons water
1 teaspoon parsley
6 to 8 corn tortillas, warmed
1 avocado, cut into wedges

What you do: 

1. For filling, saute garlic, onion, and mushrooms in olive oil until mushrooms are browned. Turn down the heat and add spinach, Anaheim pepper, and wild rice (gives a nice texture). Season with salt, pepper, and dash cayenne pepper. Cover and cook until spinach is wilted.
2. For topping, mix vegan sour cream, water, and parsley in a small pot and warm over low heat.
3. Place an avocado wedge into a warm tortilla and add filling. Roll tortilla and place in a pan.
4. Continue filling tortillas until filling is gone (usually 6-8 depending on how big you make them). Drizzle topping over the enchiladas and enjoy.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

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