Vegan Apple Pie Breakfast Enchiladas

These Vegan Apple Pie Breakfast Enchiladas are a delightful twist on traditional breakfast fare. Filled with sweet, cinnamon-spiced apples and topped with a buttery pecan sauce, theyre perfect for a cozy morning treat.

Ingredients:

• 6 large whole wheat tortillas
• 4 apples, peeled and thinly sliced
• 1/4 cup maple syrup
• 2 teaspoons cinnamon
• 1/4 cup vegan butter, melted
• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 1/4 cup raisins
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/2 cup dairy-free milk
• 1 teaspoon vanilla extract

Instructions:

Set the oven to 350F 175C and heat it up

Add the apple slices to a large bowl and mix in the cinnamon and maple syrup

Over medium heat, melt the vegan butter and brown sugar in a saucepan

Add the raisins and pecans and mix them in

Put the apple mixture into the pan and cook for 5 to 7 minutes, until the apples get soft

To make a slurry, mix cornstarch and water in a small bowl

To make it thicker, stir into the apple mix

In a different bowl, mix dairy-free milk and vanilla extract with a whisk

Put a little bit of the apple filling on each tortilla, then dip them all in the milk mixture and roll them up

Put the enchiladas in a baking dish seam side down

Cover the enchiladas with any extra apple filling

After the oven is hot, bake for 20 to 25 minutes, or until golden brown

Enjoy while still warm