12 corn tortillas
Filling:
1 pound mushrooms
1 tablespoon oil
4 cloves garlic, minced
4 ounces (weight) pecans or walnuts, minced (about 1 cup)
2 teaspoons chili powder
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
4 tablespoons tomato paste
1 teaspoon soy sauce, optional
1 1/2 cups vegan refried beans (1 – 15 ounce can)
Sauce:
1 small onion, diced
2 tablespoons oil, divided
2 tablespoons flour
2 tablespoons chili powder
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
2 cups vegetable broth
Find it online: https://hilahcooking.com/vegan-beef-enchiladas/