Recipe: 1 1/2 containers @traderjoes zhough sauce (or 1 jar of salsa verde) 2 small sweet potatoes chopped 1 cup of chopped mushrooms 1 zucchini sliced 1/2 cup black refried beans 1/2 cup of vegetable stock 1 jar of @sietefoods blanco cashew queso 5 @sietefoods almond tortillas 1/4 cup chopped red onion (optional to add as much as you want or not to include it) 2 tbsp chopped parsley (optional) Set oven to 400 degrees. Chop up all of the vegetables (sweet potatoes, mushrooms, and zucchini) and place them in a large sautéing pan. Pour in the vegetable stock and cover. Cook on medium heat. Stir every three minutes. Cook until the sweet potatoes can be cut easily. Pour the vegetables into a bowl and then pour in the zhough sauce. Mix the veggies with the sauce and then set aside. Now it's time to assemble the enchiladas. On an almond tortilla spread 1 tbsp of refried black beans. Then spoon the veggie filling onto the tortilla. I would recommend only spooning 1/4 cup at most. You want to be able to fold the tortillas over. Then fold the tortilla over and place it in a 9x13 in baking dish. Do this until you have used all the tortillas. You may have leftover filling to make more enchiladas. Then using half of the jar of the queso pour it over the top of the enchiladas and spread it across. Then place the dish in the oven for 25 minutes. While the enchiladas are baking chop up the red onion. Remove the dish from the oven and pour the rest of the queso on top. Spread the queso across the enchiladas until they are completely covered. Then add the red onion and cilantro. Let sit for five to ten minutes to cool. Then enjoy!