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Best Vegetarian Enchiladas Ever

Valentina K. Wein
  • 40 minutes
  • Serves 6

INGREDIENTS

1

Avocado and tomato

6 cups

Baby spinach, loosely packed fresh leaves

3 tbsp

Cilantro, fresh

1 3/4 cups

Corn, fresh white

1 1/2 tbsp

Garlic

3 tbsp

Jalapeno pepper

1 1/2 cups

Red bell pepper

1 1/2 cups

Red onion

1

Salt and pepper

1

Olive oil

1 1/2 tsp

Cumin, ground

10

Corn or flour tortillas, small

2 1/2 cups

Mexican cheese blend

2 1/4 cups

Ancho chile enchilada sauce

1/2 cup

Dry vermouth

3 tablespoons fresh llime juice