½ tsp chilli powder
1 tsp garlic powder
1 tsp ground cumin
½ tsp onion powder
200ml tomato puree/ tomato paste
200ml veg stock
Juice ½ lime
½ tsp salt
1 tbsp maple syrup
1 can black beans
1 x 400g jar of roasted red peppers in brine
1 x 200g can of sweet corn
5-6 medium wholemeal / corn tortillas
100g cashew nuts
1/2 juice of lime
12 tbsp non dairy milk
1/2 tsp salt
pinch black pepper
1 red chilli
Handful of fresh coriander/ cilantro (15g)
Preheat the oven to 250 degrees C
Cover the cashew nuts with just boiled water and leave to soak.
In a bowl whisk or mix all ingredients for the enchilada sauce until smooth. Pour ½ of this into a separate large bowl and keep the remaining half for garnish. Drain and rinse the black beans, sweet corn and roasted red peppers. Chop the red peppers into thin strips. Add the black beans, sweet corn and roasted red peppers to the bowl with half the sauce and mix well.
In an ovenproof dish or baking tray approx 30x 20cm, fill and roll the 6 tortillas with this filling and layout evenly on the baking tray - 6 filled tortillas should fit perfectly. Once rolled and looking even pour over the remaining enchilada sauce. And Bake for 5 mins at 250 degrees C.
While it is in the oven, drain the soaked cashew nuts and rinse them. Add the ingredients for the cashew cream into a blender and blend till smooth.
Roughly chop the coriander leaves, peel and slice the avocado. Finely slice the red chilli.
Remove the enchiladas from the oven and drizzle over the cashew cream and decorate with the sliced avocado, chilli and coriander