- 25 min
Allergens: Sulphite, Gluten, Nut, Soy, Wheat, Mustard, Sesame, Dairy
Preheat oven to 450 F
Slice the green onions. Mince the garlic. Dice the tomatoes. Roughly chop the jalapeño
(caution - wash your hands thoroughly afterwards) and coriander. Rinse and drain the black beans.
Dissolve 1/2 broth cube (1 cube for 4 ppl.) in 1/2 cup of boiling water (double for 4 ppl.).
Prepare the sauce
Cook half of the green onions on medium heat in an oiled pan. Add the pre-mixed spice mix (cumin, chili), jalapeño and garlic, and cook for 1 min. Add the tomato sauce and broth. Stir and cook 2 min or until thickened.
Prepare the filling
Set aside a quarter of the sauce mixture in a bowl.
Add the black beans to the pan. Cook 2 min more.
Assemble the enchiladas
Spoon the bean mixture in the center of each tortilla. Roll up. Arrange tortillas, seam sides down, in bottom of a baking dish coated with some oil. Top with sauce set aside and cheese.
Cook and serve
Cook in oven for 5-7 min or until cheese is lightly browned and sauce is bubbly. Top with fresh diced tomato and coriander.
Serve with sour cream and sprinkle with remaining green onions.