Vegan Enchiladas with Cauliflower Taco Meat

for the quick enchilada sauce:

• 1/3 cup tomato paste
• 1 1/3 cup water (scant 1.5 cup)
• 2 teaspoons flour or use rice flour or cornstarch to keep it gluten-free
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1 tablespoon chili powder blend of choice or use a mix of chipotle pepper powder and other pure chili powders like ancho or other blends that you have.
• 1 teaspoon oil

For the cauliflower taco meat:

• 1/2 cup raw walnuts or a mix of walnuts and sunflower seeds. or use a mix of sunflower, hemp, and pumpkin seeds to keep it nut-free
• 1/2 cup coarsley chopped onion
• 1 small jalapeno or serrano pepper or other green chili of choice
• 1 small head of cauliflower chopped into florettes (about 4 cups)
• 1/2 of a medium tomato or use 2 tablespoons salsa
• 2-3 tablespoons chili powder blend of choice
• 1/2 teaspoon ground cumin
• zest of a lime
• 1/2 teaspoon salt

For the rest of the filling ingredients:

• 15 ounce can black beans drained or use 1 1/2 cup cooked black beans
• 4 ounce can green chilis drained or use 2-3 tablespoons chopped pickled mild jalapeno
• 5-6 tortillas 6 inch (a bit smaller or larger works as well)

For toppings:

• cilantro, chopped tomato, chopped onion
• lime juice or salsa or avocado