Name: The Best Vegan Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings (8 enchiladas)
Ingredients: 1 tablespoon (15 ml) grapeseed oil (or olive oil, or vegetable oil); 1/2 large white onion (75 g), diced; 3 cloves garlic (1 1/2 tablespoons), minced; 1 (15-ounce) can tomato sauce; 1 chipotle pepper in adobo (canned), chopped, plus 1 teaspoon adobo sauce; 1/2 cup (120 ml) water or vegetable broth; 1 tablespoons maple syrup, plus more to taste if needed; sea salt and black pepper, to taste; 1 tablespoon (15 ml) grapeseed oil (or olive oil, or vegetable oil); 1/2 large white onion (75 g), diced; 1 poblano pepper (17 g), seeds removed, diced; sea sat and black pepper, to taste; 1 (15-ounce) can vegetarian refried beans or pinto beans, well-drained; 8 white or yellow corn tortillas; optional toppings: lime juice, diced red onion, sliced avocado, chopped fresh cilantro