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Best Vegan Enchiladas from Minimalist Baker's Everyday Cooking

Dana Shultz | Minimalist Baker's Everyday Cooking
  • 50 minutes
  • Serves 8

INGREDIENTS

1

poblano pepper

1

Avocado, Ripe

1

Cilantro

3 cloves

Garlic

1

Red onion

1

(425g) can Refried beans or pinto beans, vegetarian

1

White onion, large

1

Chipotle pepper in adobo, canned

1

Lime juice

1 tbsp

Maple syrup

1

15- ounce (425g) can Tomato sauce

2

Sea salt and black pepper

2 tbsp

Grapeseed oil

8

White or yellow corn tortillas

1/2 cup

Water