Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Ingredients

• 1 medium avocado
• 1/3 cup black olives, pitted and roughly chopped
• 1 teaspoon chili powder
• 3 to 4 teaspoons chili powder
• 1/2 cup cooked brown rice
• 6 6-inch corn or flour tortillas
• 1/2 cup fresh cilantro, trimmed
• 1 clove garlic, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 jalapeño, seeded and finely chopped
• juice from 1 lime (2 tablespoons)
• 1/3 cup nutritional yeast
• 1 tablespoon olive oil
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 red bell pepper, seeded and chopped
• 1 red chili, seeded and finely chopped (or a pinch of cayenne)
• 1 small red onion, chopped
• 1/2 teaspoon sea salt
• 1/2 to 1 teaspoon sea salt, or to taste
• 1 teaspoon sea salt, or to taste
• 1 shallot, finely chopped
• 2 large handfuls of spinach, roughly chopped
• 1 large sweet potato (about 2 1/2 cups), scrubbed
• 2/3 cup tomato paste
• 2 medium tomatoes, finely chopped
• 2 tablespoons chickpea flour (besan) or unbleached white flour
• 1 1/2 cups vegetable stock
• 3 tablespoons water, or as needed
• 2 cups cooked black beans (2/3 cup dried or 1 19 oz can)

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