from Vegan for Everybody, modified heavily
Veggie packed enchiladas with a delicious cilantro lime sauce. Boyfriend requests this frequently. I change the recipe to sub zucchini for bell pepper (’cause ew), and add spinach to the chard. This recipe is also great for using up the ends of any veggies you have in the fridge at the end of the week.
For the sauce: I like using 1/3 Forager plain yogurt, 1/3 vegan (or not) mayo, 1/3 df sour cream mixed with a big pile of chopped cilantro, lime juice and a generous pinch of kosher salt.