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Black Bean And Summer Squash Enchiladas (Take Ii)

2 faves
Nutrition per serving    (USDA % daily values)
CAL
135
FAT
5%
CHOL
0%
SOD
23%

Comments

First time making vegan cheez from scratch. Somehow it works even tho I don't think it tastes like cheese.
Angela Fenus Tingblad   •  27 Mar   •  Report
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Ingredients for 4 servings

1 medium onion, chopped fine

2 cloves garlic cloves, minced

1/2 cup green or red bell pepper, chopped

2 patty pan squash, diced (or zucchini or yellow squash)

1/2 teaspoon ground cumin

1 teaspoon mild chili powder

1 1/2 cups cooked black beans, well rinsed and drained

1/2 teaspoon salt (or to taste)

2 teaspoons lime juice

1.25-1.5 cups enchilada sauce (or tomato sauce)

4 corn tortillas

chopped green onions, for serving

Mae’s humnut cheese sauce (or cheese of choice)

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