Chipotle Cream Enchiladas

1. For sauce, add all ingredients to a blender and process until smooth. Add just enough water to get it going and to achieve a thick creamy consistency. You may want to add the tofu and cashews in portions to ensure it all gets ground and well-blended. Set aside or refrigerate. This is good to make ahead of time and it makes quite a lot, so you'll probably have leftovers.
2. For enchiladas, preheat oven to 375 degrees Fahrenheit. Heat a small amount of olive oil in a skillet over medium-high heat. Saute all the veggies together for around 3-5 minutes. Add the black beans and reduce the heat to low.
3. Add the chili powder, oregano, cumin, and garlic powder and toss. Add about 1 cup of the chipotle cream sauce to the veggie and bean mixture and stir. Remove from heat. Heat another skillet with about a 1/2 cup of the enchilada sauce on low. Lightly coat a glass 9x13" baking dish with some enchilada sauce as well.
4. Dip a tortilla in the sauce in the skillet to lightly coat, place it in the dish and put about 3/4 cup of the veggie-bean mixture in the tortilla, wrap and leave in the dish. Repeat with the remaining tortillas. You might end up needing a little more enchilada sauce for dipping.
5. Once all the tortillas/filling is used, drizzle the remaining enchilada sauce evenly over the enchiladas. Put a large dollop of the remaining chipotle cream sauce on each enchilada as well. Bake for 25 minutes uncovered. Cool and serve.
Really great with the fresh corn and avocado salad recipe on this site.
Source of recipe: The chipotle cream sauce was inspired from myvegancookbook.com's mozzarella pizza cheeze. The enchiladas are pretty standard fare, though it is my own recipe.