Low-impact Vegan Enchiladas | Yvy

Ingredients

• 1 middle sized Red onion
• 2 cloves Garlics
• 1 Red bell pepper
• 400 g Black beans
• 250 g Tempeh
• 1 tbsp Vegetable oil
• 150 g Corn
• 1 tbsp Soy sauce
• 2 tsp Smoked paprika powder
• 1 tsp Cumin powder
• 400 g Diced tomatoes
• 1,5 tbsp tomato paste
• 6 middle sized Wraps
• 6 tsp Vegetable creme fraiche
• 50 g Vegetable grated cheese
• 1 handfull Parsley
• 1 Lime
• Salt
• Black pepper