Nirvana Enchilada Casserole

Ingredients

• 1 1/2 pounds yukon gold potatoes, diced into 1/2-inch pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• freshly ground black pepper
• 4 teaspoons cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 jalapeno, seeded and chopped (use 2 if you like more heat)
• 6 cloves garlic, chopped
• 2 teaspoons dried oregano, preferably Mexican
• 1 teaspoon salt, plus a pinch
• 2 (28-ounce) cans whole tomatoes
• 1 teaspoon agave nectar
• 1 tablespoon olive oil
• 1 medium yellow onion, quartered and thinly sliced
• 1/2 teaspoon salt, plus a pinch
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 2 tablespoons fresh lime juice
• 1 cup cashews
• 3/4 cup water
• 2 teaspoons organic cornstarch
• 1/2 teaspoon salt
• 18 (8-inch) corn tortillas
• pepitas (optional)
• chopped fresh cilantro (optional)