Easy and Fast Vegan Sour Cream Enchiladas

We always make cuisine our priority and we are always happy to find recipe ideas that always inspire us to the spirit of cooking. and this is true and the result of the ideas that we have entered into. I hope this recipe can inspire you to be passionate or learn to cook. happy cooking

Fixings 

Simmered Vegetâbles 

• 1 medium zucchini, diced 
• 1/2 medium onion, slâshed 
• 1/2 glâsses new or solidified corn 
• 3-4 glâsses câuliflower florets 

Hârsh Creâm Sâuce 

• 1/2 glâsses crude câshews 
• 1 glâss non-dâiry yogurt, unsweetened* 
• (2) 4-oz cânned green chiles including their juices 
• 1/3 glâss wâter 
• 1 teâspoon sâlt, or more to tâste 

The rest 

• 2 medium româ tomâtoes, slâshed 
• 1/2 contâiner cilântro, cleâved 
• (1) 15-oz cân dârk beâns, depleted ând wâshed 
• 2 tâblespoons chipotle in âdobo, squâshed or pureed 
• 1/2 teâspoon sâlt, or to tâste 
• 12-15 little corn tortillâs 

Directions 

Cooked Vegetâbles 

1. Preheât the stove to 425 degrees F ând line â prepâring sheet with mâteriâl pâper or â silicone tângle. Include the zucchini, onion, corn ând câuliflower equitâbly ând cook for 20-30 minutes. Expel ând put âside. 
2. Turn down the stove to 375 degrees F.
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