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Vegan Enchiladas

Food & Wine
  • minutes
  • Serves 6

INGREDIENTS

1

Avocado and red onion

2 cups

Butternut squash

1/2 cup

Cilantro

2 cups

Corn, frozen kernels

2

Garlic cloves

1

Jalapeno

1

Onion, medium

2

Shallots

2 cups

Shiitake caps

2

lbs Tomatillos, fresh

2 cups

Tuscan kale

1

White onion, medium

2 cups

Vegetable stock

2 tbsp

Lime juice, fresh

1 tsp

Paprika, smoked

1/2 tsp

Salt

2

Salt and freshly ground pepper

1 cup

Canola oil

2 tbsp

Olive oil, extra-virgin

1 tsp

White vinegar

1 cup

Cashews, raw

12

Corn tortillas