Cooked: Avocado & Pinto Bean Enchiladas


YUM

ThePlantry

enchiladas

Enchiladas are one of my favorite comfort foods of all time! My mother made amazing enchiladas when I was growing up and I hadn’t had them in ages as a vegan, until I came across this recipe below! I have doctored it up and changed a few things from the original — but isn’t that what cooking is all about afterall? “Making it yours”. So feel free to take what I’ve done and apply your own alterations, but trust me — this is one mean dish and I always add a bit of hot sauce, I can’t help it!

  • 9 -10 corn tortillas (6 inches each, I used Ezekial corn tortillas)
  • 1/2 – 1 tbsp olive oil
  • 1 cup onions, thinly sliced (I chose white onion)
  • 1 tsp mild chili powder
  • 1/2 tsp cumin powder
  • 1/4 tsp allspice
  • 1/4 tsp sea salt
  • freshly ground black pepper to taste
  • 2 –…

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2 thoughts on “Cooked: Avocado & Pinto Bean Enchiladas

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