Awesome Enchiladas RecipeTagged in Vegetarian
Filling:Saute garlic, onion, and mushrooms inolive oil until mushrooms are browned.Turn down the heat an add spinach,chopped Anaheim pepper, and wild rice(gives a nice texture). Season withsalt, pepper, and dash of cayennepepper. Cover and cook until spinach iswilted.Topping: Mix 2 tablespoon soy sour cream, 2 tablespoonswater, and parsley in a small pot andwarm over low heat.Warm tortillas in oven or microwave.Place an avocado wedge into a warmtortilla and add filling. Roll tortillaand place in a pan. Continue fillingtortillas until filling is gone (usually6-8 depending on how big you makethem).Drizzle topping over the enchiladas andenjoy.
- 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
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