Name: Black Bean Enchiladas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 3/4 cups passata/tomato puree sauce (400ml or 1 x 9oz can of Hunts sauce); 2 cloves of garlic (minced); 2 heaped tsp ground cumin; 1 tsp ground coriander; 1 tsp castor sugar; 1 tsp chipotle chili paste; 1 tbsp olive oil; 1 medium brown onion (140g) (sliced thinly); 1 clove of garlic (minced); 1 green jalapeño chilli pepper (pith and seeds removed then finely chopped); 1 small red bell pepper (80g) (pith and seeds removed then cut into thin strips); 1 small green bell pepper (80g) (pith and seeds removed then cut into thin strips); 1 handful of fresh coriander/cilantro (20g) (leaves removed and stalk chopped, save some leaves for serving); 1 15oz can black beans (400g) (drained and rinsed); 1 cup sweetcorn (1 x 165g can) (drained and rinsed.); 2 1/2 cups spinach (80g); 1 tsp ground cumin; 1 tsp ground coriander; 1 1/4 cups of passata/tomato sauce (150ml); 8 regular flour tortillas (8"/21cm tortillas); 1/4 tsp freshly ground black pepper; 1.2 tsp sea salt; 1 cup mature/sharp cheddar cheese (80g) (grated); 1/2 cup sour cream