• Preheat oven to 325. Put a cast iron pot with a lid on medium heat on the stove top. Add the avocado oil, cinnamon stick, coriander seed, pasilla pods, bay leaf, oregano, and white onion. Sauté until fragrant.
• Add the pork spare ribs and sear slightly, then add the remaining sauce ingredients and combine. Bring to a simmer, cover and place in the oven for 2 hours.
• After two hours, remove the pork and set aside. Remove the cinnamon stick, bay leaf, and oregano stems and discard. Blend the sauce and work it through a sieve back into the cast iron pot (rinse the pot before using again). Use the back of a spoon to push as much of the sauce as you can through the sieve until you're left with a crumby paste in the sieve. Discard this excess, and bring the sauce to a simmer and reduce by 1/4. Season to taste with the Badia Adobo.
• In a separate pot, sauté the mushrooms and bell peppers until translucent. Season with Badia Adobo to taste, adding the kale toward the end of cooking.
• Turne off the heat then add the tender pork to the vegetables and mix to combine, breaking the pork into smaller pieces. Add the vegan mozzarella and the cashew queso and combine well. Right at the end, add the pinto beans and gently combine.

Bake the Enchiladas

• Preheat oven to 425.
• Ladle an even layer of enchilada sauce into the bottom of a casserole dish. Assemble your enchiladas by adding a scoop of the filling into the warmed Siete tortillas, rolling tightly and laying into the casserole dish with the fold facing down. Do this for all 16 tortillas.
• Ladle some of the sauce over top and place the casserole dish into the oven. Bake on convection for 15 minutes, then broil for 5 minutes (or until the tops begin to toast and brown.
• Serve warm, garnished with fresh chopped cilantro, a squeeze of fresh lime juice, and plant-based sour cream or yogurt.