Nirvana Enchilada Casserole Recipe

Name: Nirvana Enchilada Casserole Recipe
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 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 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; 18 (8-inch) corn tortillas; pepitas (optional); chopped fresh cilantro (optional)