Step 1

To make the enchilada sauce, heat the oil in a medium saucepan over medium heat. When hot, toss in the shallot, garlic and chili if using and saut for a few minutes. Stir in the flour until the vegetables are coated. Now stir in the chili powder, cumin, paprika and cayenne if using. Stir for another minute.

Step 2

Add the nutritional yeast and fresh tomato, whisk the mixture, and simmer a few minutes. Stir in the tomato paste, stock and salt. Simmer for another 5 minutes or until thickened.

Step 3

Add a bit more stock if the sauce is too thick. It should be creamy and thick, but not watery. Set aside until it's time to assemble the enchiladas.To boil the sweet potato, peel and cut into small pieces and boil in enough water to cover until fork tender about 5 to 7 minutes. Or to roast the sweet potato, preheat an oven to 400, pierce the potato a few times with a fork, and bake until fork tender about 30 minutes.

Step 4

Let cool, remove the skin, and chop into small pieces.To make the enchilada filling, heat the oil in a large skillet over medium heat. When hot, add the onion and saut for 5 minutes.

Step 5

Add the garlic and jalapeo and continue to saute for another few minutes. Stir in the chili powder and cumin.Now add the red pepper, sweet potato, black beans and rice and stir well to combine.

Step 6

Add the spinach, a small handful at a time, and cook over medium-high heat until the spinach is wilted.

Step 7

Remove the mixture from the heat and stir in the olives, 1/2 cup of the enchilada sauce, lime juice and salt.Preheat an oven to 35

Step 8

To assemble the enchiladas, grease a large 9 x 13 baking dish with olive oil.

Step 9

Spread about 1 cup of the enchilada sauce over the bottom of the dish. Scoop about 3/4 cup of the filling onto each tortilla, wrap, and place seam-side down into the dish. Top with any remaining filling and the rest of the sauce.

Step 10

Bake for 20 to 25 minutes until the sauce has thickened and is a deep red colour.While the enchiladas are baking, prepare the avocado cream sauce. In a small food processor or blender, mince the cilantro.

Step 11

Add the avocado, water, lime juice and salt. Process until well combined and creamy, adding more water as necessary.To serve, individually plate the enchiladas and drizzle each with avocado cream sauce.