Sweet Potato Black Bean Enchiladas
[Vegan, Gluten-Free]

To Prep the Sweet Potatoes:

1. Preheat the oven to 400°F. Set aside a 9 x 13" baking dish for the enchiladas.
2. Place the sweet potatoes on a sheet pan lined with parchment paper. Sprinkle on the garlic powder, paprika and salt. Drizzle on the aquafaba or olive oil and then toss to thoroughly coat the potatoes with the spices and oil. Spread into an even layer and roast for 25 minutes, or until fork tender, tossing once halfway through.
3. While the sweet potatoes are roasting make the enchilada and cashew cream sauces.

For the Enchilada Sauce (if not using canned):

1. Add all ingredients to a blender container and blend until smooth, about 2-3 minutes. Add the contents of the blender to a medium saucepan. Bring to a boil and then reduce the heat to a simmer.
2. Simmer for 2-4 minutes until it starts to thicken and desired consistency is reached. It will continue to thicken the longer you cook it. Season with salt and more spices to taste. Enjoy!

For the Cashew Cream Sauce:

1. Add all ingredients to a blender and blend until smooth. Adjust seasoning to taste. Set aside.

For the Enchiladas:

1. Pour 1/2 cup enchilada sauce into the bottom of the baking dish and spread evenly. Once the sweet potatoes are done roasting add them to a medium bowl along with the black beans and 3 tablespoons enchilada sauce. Stir to combine.
2. Taking one tortilla at a time scoop 1/3 cup of the sweet potato mixture into a tortilla. Roll it up and put it seam side down in the prepared baking pan. Repeat with the remaining tortillas. If the tortillas aren't flexible and are hard to roll, place them in a damp paper towel and microwave for 30 seconds.
3. Pour 3/4 cup of the enchilada sauce evenly over the top of the enchiladas. Drizzle 1/2 cup of cashew cream sauce over the top.
4. Bake in the oven for 20-25 minutes, or until the enchilada sauce is bubbling and the enchiladas are warmed through. Allow to sit 5 minutes before serving. Enjoy!