Black Bean & Sweet Potato Enchiladas

Source

Dice potatoes and carrots. Steam or boil in water for 10 minutes until soft.
Drain. Add to blender along with cashews, mustard, jalapeños, brine, nutritional yeast, oat milk, and salt.
Blend until completely silky smooth. (If blender isn’t high-powered, soak cashews in boiled water for 1 hour first.)

In a small pot over medium heat, whisk oil and flour together.
Add tomato purée and all spices. Mix well.
Add water, about 50ml at a time, whisking constantly until smooth. Heat through — doesn’t need to boil.

Cut sweet potato into small pieces. Cover with water in a pan, bring to a simmer.
While potatoes cook (about 15 min), dice onion, bell pepper, garlic, and chop coriander.
Drain potatoes. In a large pan, sauté onion, garlic, and bell pepper in a splash of water until softened.
Add sweet potatoes, black beans, chopped tomatoes, salsa, cream cheese, and all spices. Simmer 10 min.
Stir in half the enchilada sauce.
Spread filling down the center of each tortilla, roll up, and place seam-side down in an ovenproof dish. Repeat for all 8.
Spread remaining enchilada sauce over the top. Pour cheese sauce over everything.
Bake at 190°C for ~20 minutes until bubbling and golden.

Make extra cheese sauce — great as a dip for leftover tortilla chips.
Corn tortillas — warm them briefly before rolling so they don’t crack.
Serves about 4 as a main.
Freezes well — assemble, cover with sauce, freeze before baking. Thaw overnight before baking.
Oatly cream cheese is recommended but any vegan cream cheese works.
No cashews? The potato-carrot base means you need fewer cashews than a typical cashew cheese — but the cashews do add the silky texture.