Vegan Enchilada Suizas

1 Make the sauce. Add all of the ingredients to a blender except the coconut cream and salt and pepper.
2 Blend on high for a minute or so until pretty smooth but still has a little texture. Scraping down the sides of the blender as needed. Add a pinch of salt and pepper.  Blend. Once the sauce is smooth, pour into a small sauce pan. 
3 Heat the sauce on medium high until it comes to a simmer, stirring frequently. Reduce heat to low. Now add the coconut milk. Stir to combine. Simmer for about 5 minutes until the sauce has thickened slightly. Taste and adjust seasoning. Remove from heat.
4 Preheat the oven to 375 degrees. 
5 Now make the filling. In a medium sized mixing bowl, smash the black beans with a fork or potato masher. Leaving a little texture. Season with salt and pepper. Stir. Then stir in the vegan cheese. 
6 Now divide the filling evenly between 6 tortillas, placing the filling in the center, and rolling the tortilla up. Place each enchilada seam side down into a prepared baking dish. Placing each right up against the previous one. 
7 Now pour the sauce over the enchiladas, sprinkle with more vegan cheese and bake at 375 degrees for about 10-12 minutes or until the cheese has melted(as much as it can) and the tortillas are browned a bit and piping hot!
8 Serve immediately with cilantro, vegan sour cream or hot sauce!