Mushroom and onion enchiladas! Mushrooms we're cooked down for about half hour with coriander, thyme, fig and rice vinegar with some water. Quickly sautéed onions. And the sauce is roasted guajillo and pasilla chilies blended with canned tomatoes and garlic that was cooked for 20 min in some oil. Cooked the tortillas then dipped them in the sauce before stuffing them. Topped with alfalfa and clover sprouts.