Spicy Black Bean Enchiladas

Ingredients

• 8 corn tortillas
• 2 x 400g tins black beans, drained
• 100g baby spinach
• 1 tsp cumin, 1 tsp smoked paprika
• 150g grated cheddar
• Enchilada sauce: 400g passata, 1 tbsp chipotle paste, 1 tsp cumin, salt
• Fresh coriander, soured cream to serve

Method

1. Mix passata, chipotle paste and cumin for sauce; season.
2. Warm beans with cumin and paprika; stir in spinach until wilted.
3. Fill tortillas with bean mix; roll and lay seam-down in a baking dish.
4. Pour sauce over; top with cheese. Bake at 190°C for 25 min.
5. Serve with coriander and soured cream.