Cheese Bean Enchiladas

• Olive oil(1 tbsp)
• Onion(1)
• Garlic(2 cloves)
• Black Beans(2)
• Tomato paste(1 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Enchilada Sauce(500 ml)
• Tortilla(8)
• Cheddar cheese(250 g)
• Corn(150 g)
• Sour cream(120 g)optional
• Fresh cilantro(10 g)optional

Method

1. 1

   Preheat the oven to 200°C. Finely chop the {Onion} and mince the {Garlic}. Drain and rinse the {Black Beans}, then grate the {Cheddar cheese}.

   ~15 min

2. 2

   Heat the {Olive oil} in a large pan over medium heat. Cook the {Onion} with the {Salt} for 4 minutes until softened, then stir in the {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, and {Black pepper} for 1 minute.

   ~5 min

3. 3

   Add the {Black Beans} and {Corn} to the pan. Mash about half the beans with a spoon so the filling holds together, then stir in 100ml of the {Enchilada Sauce}. Cook for 3 minutes until thick and cohesive. Take off the heat and mix in half the {Cheddar cheese}.

   ~5 min

4. 4

   Spread a thin layer of the remaining {Enchilada Sauce} in a baking dish. Fill each {Tortilla} with the bean mixture, roll up, and arrange snugly in the dish. Pour over the rest of the {Enchilada Sauce} and scatter with the remaining {Cheddar cheese}.

   ~5 min

5. 5

   Bake for 20 minutes until the sauce is bubbling and the cheese is melted and golden at the edges. Serve with dollops of {Sour cream} and a scatter of {Fresh cilantro}.

   ~20 min