Vegan Enchiladas

Bahan-bahan (4 porsi)

• 1 tablespoon (15 ml) grapeseed oil (or olive oil, or vegetable oil)
• 1/2 large white onion (75 g), diced
• 3 cloves garlic (1 1/2 tablespoons), minced
• 1 (15-ounce) can tomato sauce
• 1 chipotle pepper in adobo (canned), chopped, plus 1 teaspoon adobo sauce
• 1/2 cup (120 ml) water or vegetable broth
• 1 tablespoons maple syrup, plus more to taste if needed
• sea salt and black pepper, to taste
• 1 tablespoon (15 ml) grapeseed oil (or olive oil, or vegetable oil)
• 1/2 large white onion (75 g), diced
• 1 poblano pepper (17 g), seeds removed, diced
• sea sat and black pepper, to taste
• 1 (15-ounce) can vegetarian refried beans or pinto beans, well-drained
• 8 white or yellow corn tortillas
• optional toppings: lime juice, diced red onion, sliced avocado, chopped fresh cilantro