INGREDIENTS
4 servings
red enchilada sauce
1 can
canned tomatoes
350 gs
roasted red peppers
1 small can
tomato paste
75 gs
pickled jalapenos
1/2
onion
1
garlic clove
1 tbsp
cumin
1 tsp
black pepper
1/2 tsp
salt
1/2 tsp
onion
2 cups
cooked brown rice
2 cans
canned black beans
1 cup
corn kernels
1
baby spinach
1 tsp
cumin
1/2 tsp
smoked paprika
1/2 tsp
granulated onion
4 servings
sweet potato
2
sweet potatoes
5
garlic cloves
1
bay leaf
2 cups
milk
1 cup
salsa
1 tbsp
nutritional yeast
3/4 tsp
chili powder
1/2 tsp
black pepper
8
whole wheat tortillas
4 servings
vegetable stock
4 servings
other