![]() ![]() When the chili is soft, add it to the blender with the tomatoes, onion, and garlic.In a non-stick pan, roast the tomatoes, onion, and garlic until charred. Soak the chile ancho in boiling water and set it aside.Per serving: 217 calories, 2 g fat (1 g sat), 9 g protein, 44 g carb, 2397 mg sodium, 13 g sugars, 11 g fiber Ingredients: Simply fill a tray with as many enchiladas as you need and you have a healthy dinner for everyone. ![]() It is also a great option for larger families to enjoy together. Why it rocks: Made with lentils and sweet potatoes, this recipe is perfect for vegans and vegetarians. Vegan Enchiladas With Lentils And Sweet Potato Bring to a boil then reduce heat and add air-fried eggplant.
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