Pre-heat the oven to 180°c and grease a large oven-proof casserole dish then set it to one side. Peel the sweet potatoes and cut into bite-size cubes, place on a baking tray, with a drizzle of olive oil and a sprinkling of smoked paprika, salt and pepper. When the oven is hot, cook in the oven for 20 minutes. Set a timer if necessary.

Soak the cashew nuts in boiling water and set to one side.

If you don't have pre-smoked jackfruit, drain the tin of jackfruit and leave it marinading in a bowl with a good sprinkling of smoked paprika, 1 tsp of agave and a good seasoning of salt and pepper, mix well and leave to one side.

Make sure you have the ingredients ready to go as it all happens pretty quick. Start by heating the oil in a deep saucepan, then on a low heat add the flour and stir continuously as if making a roux. When the two have combined throw in the cayenne pepper (or chilli powder), cumin and garlic granules and mix well. Swiftly add the tomato puree and give it a big stir before slowly adding in the veg stock a bit at a time, whisking as you go and getting rid of any lumps. When the mixture has thickened and any lumps have disappeared, season with some salt, check the spice level and add more chilli powder if you desire. Turn off the heat and set it to one side.

Heat the olive oil in a large pan on a medium heat, once hot add the onions and fry for about 4 minutes until they start to soften, then add in the garlic and oregano and fry for a further minute. Add the tomato puree to the pan and stir well. Next add in about 1/2 of the enchilada sauce you made earlier, (making sure to leave enough for the topping later) then add in the smoked jackfruit and bring to a simmer.

Add the black beans and kale to the pan, along with the cumin and sugar and a good seasoning of salt and pepper. Stir well and cook for 5 minutes.

Once the sweet potatoes are cooked though take them out of the oven and add them into the pan with the rest of the mixture.

Spread a small amount of enchilada sauce (you prepared earlier) onto the large oven proof dish so that nothing sticks to the bottom. Take a tortilla wrap and fill the centre of it with a good amount of the filling (1/8th) if you want to get technical... then wrap the sides over and roll up to seal. Then place it into the oven dish and repeat this process until all 8 wraps are filled and lying side by side. It's ok to squish them up a bit, if you're running out of room.

Then pour over the rest of the enchilada sauce to cover the middle of the wraps, then grate over the vegan jalapeño cheese. Place in the oven and cook for about 20 minutes until warmed through.

While the enchiladas are in the oven, drain the water from the soaked cashews and tip them into a blender with the garlic, nutritional yeast, oat milk, lemon juice and a pinch of salt. Blend until super smooth and creamy.

Scoop the avocado flesh into a bowl and smash up with the back of a spoon, add the juice of half a lemon and season with a little salt.

Serve the enchiladas up with a good drizzling of cashew cream, sliced spring onions on top and a good helping of smashed avocado on the side. You could serve them up with a crispy side salad, a sweetcorn salsa or some potato wedges. But they are also filling and delicious as they are! Enjoy the feast.