Black Bean And Spinach Enchiladas In Jalapeno Cream Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 6 spring onions
• 100 g fresh spinach
• 3 tablespoons fresh coriander, chopped
• 400 g black beans, drained (240g when drained)
• 100 g cheddar cheese, grated
• 8 small flour tortillas
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups vegetable broth
• 3/4 cup sour cream
• 2 jalapenos, seeded and minced
• 1/2 teaspoon garlic powder
• 1 pinch kosher salt
• 1 pinch fresh ground black pepper, to taste
• 1/4 cup chopped fresh cilantro

Recipe

• 1 place the spinach into a microwaveable bowl, and heat on full until lightly wilted (mine took 50 seconds). set aside to cool.
• 2 chop the spring onions into 1/2cm rounds, and combine with the drained black beans, chopped coriander, and half of the grated cheese.
• 3 when the spinach is cool enough to handle, squeeze out any excess liquid, and add this to the filling mixture. mix well.
• 4 to make the sauce, melt the butter in a large saucepan. whisk in the flour until lightly browned, about 1-2 minutes. gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. stir in the sour cream. add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. remove from heat and stir in the cilantro.
• 5 to assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the bean mixture in the center; sprinkle with cheese. roll the tortilla and place seam side down onto prepared baking dish coated with 1/2 of the jalapeno cream sauce,. repeat with remaining tortillas and bean mixture.
• 6 pour remainder of the jalapeño cream sauce evenly over the top. place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
• 7 serve immediately.