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Vegan Sweet Potato And Black Bean Enchiladas

Ingredients

• To make tomatillo sauce or used jarred:
• 8-10 tomatillos (I used ten very small ones), stemmed
• 1 small clove garlic
• 1 small jalapeno pepper, seeded and chopped
• ½ teaspoon ground cumin
• Dash tobasco sauce (or a dash cayenne)
• 1 teaspoon agave or tbsp natural sugar
• 1 tablespoon olive oil
• 3 large or 4 medium sized sweet potatoes, peeled and cut into cubes
• 1 tablespoon olive or other vegetable oil
• 1 medium sized while or yellow onion, diced
• 1½ cups ooked black beans (or 1 can beans, drained and rinsed)
• 3 tablespoons blackstrap molasses
• 1 tablespoon almond butter (optional, but makes the filling nice and creamy)
• 2 tablespoons lime juice
• ¾ teaspoon salt (or to taste)
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• ½ teaspoon smoked paprika
• Black pepper to taste
• 10-12 6-inch corn or whole wheat tortillas
• ½ cup cashew cheese or vegan cheese of choice (optional, for topping)

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