Homemade sauce sets this vegan enchilada recipe apart from the rest. Make the sauce ahead of time for easy weeknight assembly.
Heat the oven to 425 degrees F.
Quarter the tomatoes and add to a baking sheet, drizzle with two tablespoons olive oil.
Bake for 20 minutes, or until the skin is shriveled and starting to pull away.
Remove from oven, allow to cool enough to handle.
Pull the skins off, discard. Add the tomato flesh to a food processor or blender. (Remove the seeds, if desired.)
Heat reamining 1 tablespoon olive oil in a pot over medium high heat. Add the flour, whisking until well combined with oil and cooked slightly. Stir in the spices until they become fragrant, about 30 seconds.
Add the stock, simmer until thickened, about 5 minutes.
Add to the food processor with the tomoatoes, blend until smooth.
Store in an airtight container in the fridge until ready to use, can be made up to one week in advance.
In a small bowl, mash together two of the avocados (reserve the third for the top), salt and papper.
Heat the tortillas slightly to make them more pliable.
One at a time, spread tortillas with avocado, fill with black beans and corn, roll tightly.
Place into a 9x13 pan in a tight row.
Pour the sauce evenly over the pan.
Bake at 425 degrees F for 12-15 minutes, or until warm and bubbly.
Top with remaining diced avocado, crumbled cashew cheese (or cotija), and cilantro. Serve warm.