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Vegan Brussels Sprout Enchiladas
Ingredients
  • 8 ounces cremini mushrooms finely chopped *see note
  • 10 ounces shredded Brussels Sprouts *see note
  • 2 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ½ tsp dried oregano
  • ¼ cup water
  • 6 corn tortillas
  • 1 cup Vegan Creamy Green Enchilada Sauce
  • subheading: Toppings:
  • avocado, diced
  • jalapeno
  • fresh cilantro
Steps
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