To make the sauce, first rehydrate the dried chiles in boiling hot water for 15 minutes. Drain and place them into a high-powered blender along with the broth, garlic, dried Mexican oregano and ground cumin. Pulse until smooth, 1 to 2 minutes.

Next, heat the avocado oil in a large skillet over medium heat. Once the oil is hot, add the flour and mix to combine into a thick paste. Cook for 1 minute, stirring constantly.

Slowly pour in the enchilada sauce, whisking to combine. You’ll notice it will thicken quickly. Reduce the heat to low and continue to simmer for 10 to 15 minutes, stirring every so often. Remove the skillet from the heat and set aside.

Before preparing the enchilada filling, preheat your oven to 350°F.

Heat 1 tablespoon of avocado oil in a large sauté pan over medium-high heat. Once the oil is hot, add the garlic, dried oregano, ground cumin, pepper and salt. Cook, stirring often, to bloom the spices, 1 to 2 minutes.

Add the crumbled or tofu and cook, stirring often, until golden and crisp around the edges, 10 to 15 minutes. Remove and place in a large bowl.

To the same pan, heat the remaining tablespoon of oil over medium-high heat. Once the oil is hot, add the onion and cook, stirring often, until translucent, 1 to 2 minutes.

Next, add the black beans and continue to cook until heated through, 3 to 5 minutes. Using a potato masher or the back of a fork, mash some of the black beans.

Place the black bean mixture in the same bowl with the tofu and add ¾ cup of the cheese shreds and ½ cup of the enchilada sauce. Mix to combine.

To assemble the enchiladas, spread about ⅓ cup of the sauce on the bottom of a 9x13-inch baking dish.

Fill each tortilla with about ⅓ cup of the filling and roll snugly. Place the filled tortilla into the baking dish seam-side down and continue with the rest of the tortillas and filling.

Pour the remaining sauce over the enchiladas, followed by the remaining ¾ cup of cheese shreds and the black olives.

Cover loosely with foil and bake for 15 to 20 minutes, until the cheese has melted. Uncover and bake another 8 to 10 minutes until bubbly. Optional, broil for 1 to 2 minutes for browning.

Remove from the oven and let cool at room temperature for 5 minutes. Serve with optional preferred toppings.