Enchilada sauce

1. Heat 1tbsp oil over medium heat.
2. Add chopped onion. Saute until translucent.
3. Add grated garlic cloves. Saute for 30 seconds. Stirring often.
4. Add tinned chopped tomatoes. Stir and cook for 45 seconds.
5. Add tomato puree. Stir and cook for another 45 seconds.
6. Add pink salt, cumin powder, chilli powder, black pepper, brown sugar and lemon juice. Stir and cook for 1 minute.
7. Add vegetable stock. And simmer for 1 minute.
8. With a hand blender, blend the sauce until smooth. Set aside.

Cheese sauce

1. Soak 1 Cup cashews in boiling water for 1hr, then drain.
2. Boil 2 medium carrots and 1 small potato until fork-tender, then drain.
3. In a high speed blender add boiled carrots and potato. Along with soaked cashews, onion powder, white pepper, garlic cloves, nutritional yeast, apple cider vinegar and jalapeno brine.
4. Blend until smooth and creamy. Set aside.
5. Veggie mixture
6. Heat 1tbsp oil over medium heat.
7. Add diced onion, . Saute until translucent.
8. Add diced bell peppers and sweetcorn. Saute for 3-4 minutes. Stirring often.
9. Add black beans, walnuts, jalapenos, cumin powder, cayenne powder and chipotle chilli paste.Saute for another 3-4 minutes.

Assemble

1. Assemble in a 7 x 11 inch baking dish.
2. Add enchilada sauce, tortillas, veggie mixture, enchilada sauce, cheese sauce. And repeat one more time.
3. Cover with foil and bake for 15-20mins 200 °C /180 °C fan
4. Once done, add fresh coriander, onion and some olives to garnish.