Collard Green Enchiladas With Black Beans and Cashew Cheese

1 bunch of collards blanched
2 cups canned or cooked black beans
1 ear of corn
1/2 onion
1 tomato
1 bell bepper
1 roasted red pepper, or jar of pimentos
2 cups soaked cashews
1 cup red chile sauce
1 cup tomato sauce
1 zucchini
2 tb lemon juice
2 tsp vinegar
2 tb nutritional yeast
1-2 tb olive oil
1 vegetable bullion cube
salt

Chop off the stems and then blanch the collard greens lightly for about 90 seconds each in boiling water and set aside.
Sautee the onion bell pepper  corn and zucchini and tomato, add the black beans.

Blend the red chile sauce with the tomato sauce I used 505 red chile, and Glen Muir roasted garlic diced tomatoes, about 1/2 jar, and 1/2 can of each blended with the bullion cube.
Take each collard leaf and fill it with the bean , mixture then roll tucking the sides in as you go.
Pour the chile sauce all over the top
Now rinse out the blender and make the cashew cheese.
Add 1 cup cashews with 1 tb lemon juice, nutritional yeast, salt, and pimento or roasted pepper and olive oil. Blend in the Vitamix until creamy adding water if needed.
Pour this cheese on top of the enchiladas.
Bake for about 30 min ant 375

To make cashew sour cream for serving
Blend 1 cup cashews, vinegar, and 1 Tb lemon juice in the vitamix until creamy.

Serve with cashew sour cream, cilantro and maybe lettuce or salad.