Enchiladas Poblanas
Recipe
Filling: 1 tablespoon avocado oil 1 lb. cremini mushrooms, sliced 1/3 cup vegetable broth 3 garlic cloves, minced 8 oz. spinach or other leafy green, roughly chopped Poblano Cream Sauce: ¾ cup blanched slivered almonds, soaked overnight ¼ cup unsweetened almond milk 1 garlic clove ½ cup cilantro 1 tablespoon fresh lemon juice 3/4 cup water 4 Poblano peppers roasted, peeled, seeded Serving: 1 tablespoon avocado oil 12 Mi Rancho Organic Corn Tortillas 1 […]