Cheesy Black Bean Enchiladas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Drain and rinse your black beans

Wash your spinach and pat it dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced onion to the pan with a pinch of salt and cook for 4-5 min or until beginning to soften

Whilst the onion is cooking, dissolve your vegetable stock mix and tomato paste in 200ml [300ml] [400ml] boiled water – this is your tomato stock

Grate your cheddar cheese

Once the onion has softened, add the chopped garlic to the pan with your ground cumin and ground smoked paprika

Cook for a further 1 min or until fragrant

Tip: Add a drizzle more oil if your pan is looking a little dry!

Once fragrant, add the drained black beans to the pan with the tomato stock and a pinch of sugar and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook for 4-5 min or until thickened

Once thickened, mash half the black beans in the pan, then add the spinach with a pinch of salt and a splash of boiled water and cook for a further 1 min or until just wilted – this is your enchilada filling

Divide 3/4 of the enchilada filling (save some for later!) between your tortillas, covering only half of each tortilla

Roll up the tortillas tightly – these are your enchiladas

Place the enchiladas in an oven-proof dish (or two!), seam side down

Top with the remaining enchilada filling and grated cheese

Put the dish[es] in the oven for 10-12 min or until the cheese is golden and melted – these are your cheesy black bean enchiladas