Vegan Sour Cream Enchiladas
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Roll up and place in the baking dish seam side down.
Vegan sour cream enchiladas. A new mexico favorite only vegan. When onions are clear mix in your cumin to season and the cooked rice. Store leftovers in an airtight container for a few days.
Preheat oven to 350f. Green chile chicken enchiladas with soy curls fresh hatch green chile tofu sour cream and a creamy potato cheese sauce. Push the tortilla to the side of the pan and repeat the process with the remaining tortillas until you ve filled up the pan.
A nice change from enchiladas with red sauce. Place the uncovered pan in the oven for 30 minutes. How to make the enchiladas.
Sprinkle half of the vegan cheddar cheese over the tortillas. Bake the enchiladas uncovered for about 20 minutes. Vegan sour cream enchiladas amazing sour cream enchiladas with no dairy or meat.
As an added bonus drizzle with additional cheese sauce. Spread a scoop of the re fried black beans and a scoop of the vegan cream cheese down the center of each tortilla. Add a tortilla place about half a cup of filling in the center and roll it up seam side down.
They are filled with a mix of roasted vegetables and beans and covered in a flavorful and rich sour cream sauce. Spread 1 cup of the sour cream sauce along the bottom of a 5 quart baking dish. Drain and rinse cashews.
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