1. In a large pan over medium heat, saute onion, sweet potato and corn in 2 tablespoons of water for 8 minutes.
2. Add a tablespoon of water at a time, throughout cooking process to prevent sticking.
3. After the 8 minutes, pour 1/4 cup of water into the pan and cover with a lid for a total of 4 minutes to let vegetable mixture steam.
4. Season mixture with salt and pepper to taste and then add spinach and cover again with lid for one minute. Turn off heat.

1. In a large pot, boil 4-6 quarts of water.
2. Once water has begun to boil, put tomatillos and half an onions into the boiling water and cook for 8 minutes.
3. Place tomatillos, onion, Serrano peppers, salt and pepper into a blender and blend for 30 seconds or until well combined. Pour into a bowl and set aside.

This part is really important! Now typically the tortillas in enchiladas are fried in oil. WE DON’T NEED THIS STEP. Although we do need to do THIS important step (that is an alternative) it is very easy yet crucial.

1. Begin by heating a pan on medium high heat. Pour water into a large, wide bowl. Once the pan is very hot, grab a tortilla and submerge it into the bowl of water, making sure the tortilla gets completely coated.
2. Place the wet tortilla on the hot pan and let cook for 10-15 seconds then flip to the other side and let cook for another 10-15 seconds. This makes the corn tortillas really soft and bendable for rolling. It is very important not to over cook the tortilla otherwise it could develop a crunchy, hard, and dry texture that will be hard to roll.
3. Place tortillas in a clean kitchen towel and cover to keep them warm.
4. Once all tortillas are heated, place a tortilla on a clean working surface, place 2-3 tablespoons of the vegetable mixture filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest.

1. Spread all of the enchilada sauce on top of the tortillas until they are completely covered in sauce.
   Bake the enchiladas, uncovered, at 350⁰F for 20 to 25 minutes.
2. While the enchiladas are baking, prepare the Cashew Cream. In a blender combine all cashew cream ingredients and blend for one minute or until a creamy sauce consistency is reached.
3. When enchiladas are ready to serve, drizzle over cashew cream. garnish with chopped cilantro, avocado, radish and pico de gallo. Serve  with beans and Mexican rice.