Vegan Enchiladas With Cilantro Avocado Cream Sauce

Ingredients

• 1 tbsp extra virgin olive oil
• 1 onion, chopped (~2 cups)
• 2 garlic cloves, minced
• 1 cup sweet potato, chopped (or zucchini)
• 1 bell pepper, chopped
• 2 handfuls spinach, chopped
• 1 can black beans (~2 cups), drained and rinsed
• enchilada sauce or pasta sauce (about 2.5 cups) see note
• 1 tbsp nutritional yeast (optional)
• 1.5 tsp ground cumin
• 1-2 tbsp fresh lime juice, to taste
• 1/2 tsp kosher salt, or to taste
• 1/2 tsp garlic powder
• 1 tsp chili powder, or to taste
• 4 whole grain tortilla wraps
• cilantro avocado cream sauce, to pour on top (recipe below)
• green onion &; chopped cilantro, to garnish
• 1 &; 1/4 cup avocado flesh
• 2 tbsp water, or more as needed to thin out
• 2-3 tbsp lime juice, to taste
• 1 tsp apple cider vinegar (optional)
• 1 cup packed fresh cilantro
• 1 tsp kosher salt, to taste
• 1/2 tsp garlic powder
• 3/4 tsp ground cumin
• black pepper, to taste
• red pepper flakes or cayenne pepper, to taste