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3 ½ pounds red beets, sweet potatoes, parsnips, red bell pepper peeled and diced.

1 ½ large yellow onion, diced

2 teaspoon of ground cumin

¼ teaspoon black pepper

¼ teaspoon chili power

2 ½ tablespoon of applesauce

10 corn tortillas

14 ounces of red enchiladas sauce

 1 preheat your oven to about 425 degrees for electric and 400 degrees gas,

   Line a sheet pan with parchment paper. In a large bowl, toss vegetables, onions, black pepper, cumin, with applesauce.

 2. Spread vegetables evenly on sheet pan with parchment paper. Put into oven for 40-50 minutes depending on your oven, roast until soft or lightly brown, flipping mix after 25 minutes.

 3. Remove from oven, let dish cool for about 15 minutes, replace into a large mixing bowl and toss all the vegetables into 1 ½ cup of cashew cream do not make soupy. Turn your oven down to about 325 for gas 350 electric.

 4. On a clean plate pour half of the enchiladas sauce into plate. Dip the enchiladas into the sauce both sides not to wet just coat them. Spread 1/3 to ¼ cup of vegetable into tortilla, roll up tightly and place into a glass dish 8×8 or 9 x 13 dishes with the seam side down. Should have two rows.

 5. Pour remaining enchiladas sauce and cashew sauce and bake for about 10 to 15 minutes and bake uncovered until lightly brown and remove and enjoy.

Cashew cream sauce

 1 ¾ raw cashews

11/4 cup water

4 tablespoons of nutritional yeast

put all ingredients into blender until smooth.

Also if you have fresh salsa put on top for a treat.  

Chef  Timothy