Heat the olive oil a large pan, adding the garlic and a red chilli pepper. Cook for 2 minutes, until fragrant, then add onion and cook for 2 minutes more.
Add carrots and bell pepper, cooking for 3-4 minutes, until the vegetables soften.
Add the black beans, tamari and apple cider vinegar and cook for around 5 minutes, until the black beans soften. Set aside to prepare the enchilada sauce and the 'cheese'.
Make the enchilada sauce
Heat the olive oil in a pan over a medium heat and add cumin, turmeric and cinnamon. When the spices are fragrant (around 2-3 minutes), add the tomato paste, garlic, and sriracha. Stir for a few minutes more.
Now add the gluten-free flour and gradually pour in the vegetable broth, around ¼ cup at a time, whisking until the sauce thickens. Transfer to a bowl and set aside while you make the cheese sauce.
Make the vegan cheese sauce
While you make the cheese sauce, you can preheat the oven to 180 degrees C (350 F).
Add the soaked cashews, plant based milk, cumin, turmeric, nutritional yeast and cornstarch to a blender or food processor. Blend until very smooth.
Transfer to a saucepan and stir over a medium heat for 4-5 minutes, until the sauce thickens.
Assemble the enchiladas
Add around ½ of the enchilada sauce to the base of a rectangular baking dish.
Next, add ¼-1/3 cup of the black bean filling to the base of a tortilla. Wrap it up tightly, tucking in the edges, and then arrange in the baking dish over the enchilada sauce.
Add the rest of the sauce on top, followed by the cheese. Bake in the preheated oven for 15-20 minutes.