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Made with corn tortilla ,sweet potatoes, covered in salsa verde and finished with poblano crema
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Cook the tomatillos with onions, garlic and cilantro.
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Blend to make the salsa.
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Cook the sweet potatoes with onions and a pinch of salt.
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Char the poblano pepper.
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Then blend with cashews lemon juice, vinegar and onions to make the crema.
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Prepare your ingredients and put together the enchiladas.
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Enjoy!
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No-Bake Sweet potato enchiladas (vegan)
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