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
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.