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Chili Enchiladas


1 pound vegan beef crumbles
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 jalapeƱo, chopped (optional: seeds removed)
1 14.5-oz. can diced tomatoes
1 16-oz. can pinto beans, drained and rinsed
1/4 cup vegan beef broth or water
1 tablespoon vegan creamer or vegan milk
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cocoa powder
1 tablespoon vegan Worcestershire sauce
1 teaspoon light brown sugar
1 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
2 tablespoons chopped fresh cilantro, plus more for garnish
8 small flour tortillas
2 cups shredded Mexican-style Daiya cheese blend



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