INGREDIENTS
3 cloves
garlic (1 1/2 tablespoons)
1
Poblano pepper (17 g)
1 15 ounce can
Refried beans or pinto beans, vegetarian
1
White onion, large
1
Chipotle pepper in adobo, canned
1/2 cup
Water or vegetable broth
1 tbsp
Maple syrup
1 15 ounce can
Tomato sauce
1
Sea salt and black pepper
1
Sea sat and black pepper
2 tbsp
Grapeseed oil
8
White or yellow corn tortillas