Preheat the oven to 250ºC fan or the highest temperature your oven can go to if under 250°C. Put the cashew nuts into a bowl, cover with boiling water and leave to soak.

Put all the ingredients for the enchilada sauce into a bowl and whisk until smooth. Pour half of this mixture into a large bowl and set the other half to one side. Drain and rinse the black beans, sweetcorn and roasted red peppers. Chop the red peppers into thin strips. Add the beans, sweetcorn and red peppers to the large bowl of enchilada sauce and mix well.

Lay the tortillas out on a work surface one at a time, and fill them with the mixture, dividing it equally between the tortillas. Roll them up, then put them into an ovenproof dish or baking tray about 30cm x 20cm – 6 filled tortillas should fit perfectly. Once rolled, pour over the rest of the enchilada sauce and bake in the preheated oven for 5 minutes.

While the enchiladas are in the oven, drain and rinse the soaked cashew nuts. Put them into a blender with the rest of the ingredients for the cashew cream, and blend until smooth.

Finely chop the coriander stalks and leaves. Peel and slice the avocado, and finely slice the red chili. Remove the enchiladas from the oven, drizzle over the cashew cream, and decorate with the sliced avocado, chili and coriander.