Easy Vegan Enchiladas

Easy Vegan Enchiladas taking into consideration Brown Lentils, Sweet Potatoes, Virgin Olive Oil, Red Onion, Garlic Cloves, Roasted Red Peppers, Drained, Oil, Baby Spinach, Enchilada Sauce, Lime Juice, arena Chipotle Chile Pepper, ring Cumin, Fine Sea Salt, Tortilla Wraps, Vegan Butter, Virgin Olive Oil, Gluten set free release A

The ingredient of Easy Vegan Enchiladas

• 2 cups brown lentils prepared
• 2 cups sweet potatoes peeled and diced into u00bd inch chunks
• 1 tablespoon virgin olive oil extra
• 1 red onion medium diced
• garlic cloves 3 lg minced
• 1 cup roasted red peppers drained jarred and finely chopped
• 1 2 cup oil packed sun dried tomatoes drained and finely chopped
• 2 cups baby spinach slightly chopped
• 2 1 2 cups enchilada sauce see below
• 1 tablespoon lime juice blithe squeezed
• 1 2 teaspoon sports ground chipotle chile pepper
• 1 teaspoon pitch cumin
• 1 2 teaspoon fine sea salt
• 6 tortilla wraps medium to large soft
• 2 tablespoons vegan butter
• virgin olive oil
• 3 tablespoons gluten exonerate all purpose flour
• 1 teaspoon pitch chipotle chile pepper
• 1 teaspoon garlic powder
• 1 teaspoon arena cumin
• 1 2 teaspoon onion powder
• 1 4 teaspoon cayenne pepper
• 1 tomato puree scant cup
• 1 1 2 cups vegetable broth low sodium
• 1 2 teaspoon fine sea salt
• 3 4 cup raw cashews
• 1 2 cup cilantro leaves lively
• 2 large garlic cloves
• 1 2 cup water or as needed
• 3 tablespoons lime juice buoyant squeezed
• 2 tablespoons avocado
• 1 2 teaspoon fine sea salt

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