Cheesy Black Bean Enchiladas — V30

Ingredients

• Sauce
• 1 onion, finely diced
• 1 garlic clove, crushed
• 1 tsp dried or fresh oregano, finely chopped
• 1 tsp chilli powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 500g/2 cups passata
• 1 tbsp sugar (ideally brown)
• 1 tbsp cider vinegar
• ¾ tsp salt
• Enchilada mix
• 8 tortilla wraps
• 1 clove garlic, finely chopped
• 1 red pepper, thinly sliced
• 1 small-med broccoli, florets removed and cut into small bite-sized pieces
• 1 tsp cumin
• ¼ tsp cinnamon
• 200g/7 oz baby spinach (optional)
• 1 x 400g/14½ oz tin black beans, drained and rinsed
• 200g/2½ cups vegan cheese, grated (our favourite for melting is the Bute Island Sheese Greek Style)
• ½-¾ tsp salt
• Optional decoration: sliced spring onion, guacamole, avocado slices, fresh coriander, fresh chilli, lime juice