Vegan Enchiladas with Sweet Potato topped with Fermented Salsa

(Fermented salsa recipe here)

Ingredients:

For filling:

1/2 cup black, red or pinto beans, rinsed and soaked overnight (optionally with a Tbsp of raw apple cider vinegar)
2 small or 1 large sweet potato, peeled and cubed
1 Tbsp vegetable oil
1 medium onion, diced
2-3 cloves garlic, minced
1/2 bell pepper diced
1 cup shredded greens of any kind (I used collard greens from the garden)
1/2 tsp cayenne pepper
1/2 tsp cumin powder
2 Tbsp of fermented salsa juice
Salt to taste

For enchiladas:

For serving:

About 1 cup fermented salsa
cashew-cilantro sauce (process 1/4 cup soaked cashews, few sprigs chopped cilantro, salt to taste, a tablespoon of lemon juice, a pinch chili pepper with enough olive oil or water to consistency and taste)

Method:

Make the filling:

Drain the soaking liquid. Boil enough water in a pot, add the beans and bring it back to a boil. Lower the heat and simmer until the beans are soft and set aside
Cook the sweet potato until soft and set aside
Heat the vegetable oil in a pan and add the onion
When onion becomes a bit translucent, add the bell pepper and garlic and cook for around 5-7 mins until fragrant.
Add the greens, cover and let it wilt, around 3 mins
Add the cooked beans and sweet potato and the spices, salsa juice and salt
Cover and cook for around 5 mins on low heat and switch off

Assemble the enchiladas:

Preheat the oven to 350F
Heat oil in a pan and shallow fry all the corn tortillas until slightly crisp on the edges and well cooked and set aside
In a large casserole dish, start assembling the enchiladas: Spoon about 2 Tbsp of the filling in to each tortilla, roll and place in the casserole dish and repeat until the dish is full
Spoon some salsa juice over the tortillas especially on the crisp edges
Bake for 15 mins

Serve the enchiladas:

Spoon fermented salsa on to the enchiladas and top with a cashew sauce (or sour cream if you are not vegan) before serving