Instructions:

• In your blender or food processor, combine the avocado, cilantro leaves, water, kosher salt, ground cumin, and lime juice. Blend until smooth, adding more water if necessary to reach your desired consistency. Set aside.
• In a large skillet, heat a splash of vegetable broth over medium heat. Add the diced red onion and red bell pepper, sautéing until softened, about 5 minutes.
• Crumble the drained tofu into the skillet. Add ground cumin, chili powder, garlic powder, kosher salt, and nutritional yeast. Mix well and cook for another 5 minutes, allowing the flavors to meld together.
• Add the baby spinach and black beans to the skillet, stirring until the spinach wilts and everything is heated through, about 2-3 minutes.
• Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take a corn tortilla, spoon some of the filling into the center, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
• Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring they are well coated.
• Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, allowing the top to get bubbly and slightly crispy.
• Once baked, remove from the oven and let cool for a few minutes. Drizzle the creamy cilantro lime sauce over the enchiladas and garnish with fresh cilantro.