Vegan Roasted Garlic–Potato Enchiladas

Ingredients

• 3 Tbsp. vegetable oil
• 3 pasilla or ancho chiles, seeds removed, rinsed
• 7 guajillo chiles, seeds removed, rinsed
• ½ large white onion, thinly sliced
• 4 garlic cloves, peeled
• ½ tsp. kosher salt
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1 14-oz. can whole peeled tomatoes
• 1 cup low-sodium vegetable broth
• Kosher salt, freshly ground pepper
• 1 head of garlic
• ¼ cup vegetable oil, plus more
• 1½ lb. medium russet potatoes, scrubbed
• 2 Tbsp. nutritional yeast
• 1 Tbsp. mushroom powder (optional)
• ¼ tsp. ground cumin
• 1–1¼ cups unsweetened almond milk
• 12 (6") corn tortillas
• Thinly sliced white onion, sliced avocado, halved cherry tomatoes, and cilantro sprigs (for serving)

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