Wash and bake sweet potato at 425°F for 40-50 mins.
Cook rice according to directions on package.
Tightly pack onions in an 8 oz mason jar. If using pickling spices, put those in bottom of jar.
In a small saucepan, bring apple cider vinegar, maple syrup and salt to a boil until salt has dissolved. Pour vinegar solution over onions and allow to cool. Once cooled, put lid on jar and place in refrigerator.
In a small saucepan, heat oil until shimmering. Add onion and sauté on medium-low heat until golden (~8-10 mins). Add garlic and sauté 1-2 mins more.
Add black beans to onions and garlic. Add cumin, chili powder and water. Simmer until water has evaporated and beans are soft.
Combine beans and rice, add spinach and sweet potato, mix to combine.
Combine ingredients for cashew cream sauce in a blender and blend until smooth.
Preheat oven to 350°F. Spread thin layer of enchilada sauce on bottom of shallow baking pan.
Add 2-3 spoonfuls of rice and bean mixture into center of each corn tortilla. Wrap each tortilla, with overlapped edges facing down. Continue until baking pan is full.
Add more enchilada sauce to the top and drizzle with cashew cream sauce. Bake at 350°F for 15-20 mins.
Serve with grape tomatoes, avocado, cilantro, lime wedges, pumpkin seeds, and pickled red onions.
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