Step 1

Make the sauce.* Bring a pot of salted water to boil. Place the tomatillos in the water and cover the pot. Cook till the tomatillos' skin is splitting and peeling off, about 10-12 min.

Step 2

Remove the tomatillos from the pot, allow to cool for a few minutes, then add them to a blender with all other ingredients. Blend on high till sauce is smooth. Set the sauce aside. The sauce can be stored in an airtight container in the fridge for up to 4 days.

Step 3

Preheat oven to 350F. Lightly oil a 9 x 13 baking dish.

Step 4

Bring a large pot of salted water to boil and add the sweet potatoes. Cook till they're fork tender (about 10-12 minutes), then drain.

Step 5

Heat the oil over medium heat in a large skillet. Add the onion. Sauté the onion for 5 minutes, or until clear, stirring frequently. Add the cooked sweet potatoes, black beans, molasses, lime juice, salt, cumin, chili powder, smoked paprika, and black pepper. Stir everything to combine, then allow the mixture to simmer for two minutes. Remove the skillet from heat. Use a potato masher or the back of a spoon to mash the mixture about halfway, until it's still chunky but the potatoes and some of the beans are broken down.

Step 6

Spread a thin layer of the tomatillo sauce (about 1/2 cup) on the bottom of the prepared baking dish.

Step 7

Assemble your enchiladas by placing about 1/3-1/2 cup of the filling into each of your tortillas, rolling them up, and laying them side by side in the baking dish. Cover them with all of the remaining tomatillo sauce. Dot the top with cashew cheese, if you like.

Step 8

Bake the enchiladas for about 35-40 minutes, or until the enchiladas are bubbly, the sauce is thickened, and the cashew cheese (if using) is firm. Serve or store in an airtight container in the fridge for up to 5 days. The enchiladas can be frozen for up to 6 weeks.