1. 1

   Step 1

   Heat 30 ml olive oil in a large skillet over medium heat. Add 150 g diced onion and sauté until translucent.

   Timer 3 min
2. 2

   Step 2

   Stir in 20 g minced garlic and 1.5 g sea salt. Cook for 1-2 minutes.

   Timer 2 min
3. 3

   Step 3

   Add 300 g diced sweet potato and 75 g diced poblano pepper. Sauté for about 5 minutes until softening.

   Timer 5 min
4. 4

   Step 4

   Mix in 425 g drained black beans and 60 g sliced corn tortilla strips.

5. 5

   Step 5

   Pour in 425 g red enchilada sauce. Stir well and bring to a simmer.

6. 6

   Step 6

   Cover the skillet, reduce heat to medium-low, and cook for 10 minutes until potatoes are tender.

   Timer 10 min
7. 7

   Step 7

   Meanwhile, blend 70 g cashews, 160 ml water, 15 ml lime juice, 2 g garlic, 15 g tapioca starch, and 3 g sea salt until smooth.

8. 8

   Step 8

   Remove the skillet lid. Pour the cashew sauce evenly over the bean mixture.

9. 9

   Step 9

   Cover and steam for 3-5 minutes to let the sauce firm up.

   Timer 5 min
10. 10

    Step 10

    Optionally, broil in the oven for 2-3 minutes until the top is browned.

    Timer 3 min
11. 11

    Step 11

    Garnish with 20 g sliced green onion and 10 g chopped cilantro before serving.

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