Cashew cream: Soak the cashews in two cups cold water for 2+ hours or hot water for 5 minutes, drain well. Place cashews, lime juice, paprika, onion powder, salt and 1/2 cup water into blender/nutribullet and blend until smooth. Add additional water, 1 tablespoon at a time, to thin to desired consistency. Taste for flavor. Add more paprika to your liking, but keep in mind the color will change.

Enchilada sauce: Place the tomatillos, onion, garlic, jalapeno, and vegetable broth in a medium pot and bring to a boil. Lower to a simmer and cook until tender, about 15 minutes. Carefully, transfer to a food processor/blender, add the cilantro and/or parsley, and salt, process until smooth. Set aside. You may need to process your verde sauce in two batches if using a food processor. (Note: See Salsa Verde for step by step instructions) Makes about 6 cups.

Preheat oven to 400 degrees F.

Enchilada filling: Warm the olive oil in a skillet over medium heat, add the zucchini, carrots, corn, tomatoes, cumin, and salt, and saute until just tender, about 5 – 8 minutes.

Warm the tortillas: This helps to make them pliable. I prefer to warm mine over the stovetop so the edges get a little charred. Keep them stacked on each other with a towel over top to keep warm. Alternatively, wrap your corn tortillas in a dampened paper towel and microwave 45 seconds.

Assemble: Once everything is ready, start putting the enchiladas together. Pour 1 cup of the sauce into the bottom of a 9 × 13 baking dish. Fill each tortilla with about 1/4 c of the vegetable mixture, and a spoonful of black beans, roll up and place seam side down in the baking dish. Once filled, pour 2 – 3 cups of the remaining sauce on top of the enchiladas (use more if you like). Pour the cashew creama overtop. Cover with foil and bake 20 minutes. You may also like to leave the foil off for the last 10 minutes to let the exposed tortillas get a bit crispy. Once cooled a bit and ready to serve, add a finishing touch with fresh chopped cilantro overtop.

Serves 4 – 6