Preheat the oven to 350F. Set out a 9 x 13-inch baking dish.
For the Sauce
Heat a large sauté pan over medium heat. Add the oil and onion. Cook, stirring frequently, for 5 minutes, or until the onion is soft and translucent. Next, add the chili powder, garlic powder, and cumin. Continue cooking for one minute, stirring constantly.
Whisk in the tomato sauce, water, chipotle pepper + adobo sauce, maple syrup, and salt to taste (I use ½ to ¾ teaspoon). Cover, reduce the heat to low, and simmer for 5 minutes.
If a smooth sauce is desired, carefully transfer the sauce to a high-speed blender and blend on high for one minute, or until smooth.
For the Enchilada Filling
Heat the oil in a large sauté pan or skillet over medium-high heat. Add the Superfood Skillet filling and cook for 5 minutes, or until hot and just beginning to brown.
Add the refried beans and stir or mash to combine.
Taste and season with salt, if desired.
If your tortillas are stiff or dry, wrap them in damp paper towels and microwave for 30 seconds, or until soft and pliable.
Pour about one-third of the enchilada sauce into the bottom of the baking dish. Spread to evenly coat. Take one tortilla and place it on a clean plate. Fill it with a scoop or two of filling, then roll up the tortilla and place seam side down at one end of the baking dish. Repeat until all of the tortillas are filled and wrapped.
Pour the remaining sauce over the enchiladas in a thick stripe down the center.
Bake for 15 to 20 minutes, or until warmed through.
For the Optional Crema
While the enchiladas bake, prepare the crema (if using) by adding all ingredients to a high-speed blender and blending on high for 2 minutes, or until completely smooth. Refrigerate until ready to serve.
Assemble + Serve
Drizzle the crema (if using) over the baked enchiladas and top as desired.
*No nuts? No problem. To make this cream sauce nut-free, use shelled hemp seeds instead of cashews.