The Best Vegan Enchiladas

• Vegetarian
• Gluten free

• Produce

  • 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

• Canned Goods

  • 1 Chipotle pepper in adobo, canned
  • 1/2 cup Water or vegetable broth

• Condiments

  • 1 tbsp Maple syrup
  • 1 (15-ounce can Tomato sauce

• Baking & Spices

  • 1 Sea salt and black pepper
  • 1 Sea sat and black pepper

• Oils & Vinegars

  • 2 tbsp Grapeseed oil

• Bread & Baked Goods

  • 8 White or yellow corn tortillas

Found on gimmesomeoven.com

Ingredients

• 1 tablespoon (15 ml) grapeseed oil (or olive oil, or vegetable oil)
• 1/2 large white onion (75 g), diced
• 3 cloves garlic (1 1/2 tablespoons), minced
• 1 (15-ounce) can tomato sauce
• 1 chipotle pepper in adobo (canned), chopped, plus 1 teaspoon adobo sauce
• 1/2 cup (120 ml) water or vegetable broth
• 1 tablespoons maple syrup, plus more to taste if needed
• sea salt and black pepper, to taste
• 1 tablespoon (15 ml) grapeseed oil (or olive oil, or vegetable oil)
• 1/2 large white onion (75 g), diced
• 1 poblano pepper (17 g), seeds removed, diced
• sea sat and black pepper, to taste
• 1 (15-ounce) can vegetarian refried beans or pinto beans, well-drained
• 8 white or yellow corn tortillas
• optional toppings: lime juice, diced red onion, sliced avocado, chopped fresh cilantro