INGREDIENTS
1
yellow onion, peeled and diced
2 cloves
garlic, peeled and minced
2 15 ounce cans
cannellini beans
3 tbsp
aquafaba
1/3 cup
roasted red peppers (from jar, drained)
1 tbsp
tomato paste
3/4 cup
red enchilada sauce
1/4 cup
nutritional yeast
1 tsp
cumin
sea salt and black pepper,
1/2 cup
cashew cream or dairy free plain yogurt, divided
2
fresh green onion, diced (as garnish)
tortilla chips and fresh veggies, for dipping