Black bean enchiladas stuffed sweet potatoes by Nicole Derdabi

Ingredients

• 1 Tbsp Extra Virgin Olive Oil
• 1 tsp Sea Salt
• 1 whole Red Onion
• 1 clove Garlic
• 1 whole Red Bell Pepper
• 400 grams Aduki Beans
• 200 grams Corn
• 1 bunch Cilantro
• 1 Tbsp Lime Juice
• 3/4 tsp Sea Salt
• 3 Tbsp Extra Virgin Olive Oil
• 3 Tbsp All Purpose Flour
• 1/2 Tbsp Cumin, Ground
• 1/4 tsp Oregano, Dried
• 1/4 tsp Sea Salt
• 1 pinch Cinnamon, Ground
• 1 pinch Cayenne Pepper
• 2 Tbsp Tomato Paste
• 475 ml Vegetable Stock
• 1 tsp Lime Juice
• 280 grams Silken Tofu
• 1 Tbsp Lemon Juice
• 1 Tbsp Apple Cider Vinegar
• 1 1/2 tsp Sea Salt
• 2 Tbsp Diced Tomatoes
• 2 Tbsp Red Onion
• 1 cup Cheddar Cheese
• 1 whole Avocado