Vegan Black Bean Enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 red onion finely diced
• ½ teaspoon sea salt
• 2 garlic cloves minced
• 1 teaspoon cumin
• ¼ teaspoon chilli pepper
• 3 tablespoon tomato puree
• 2 cans black beans
• 1 can corn drained
• 400 ml (1 ¾ cups) passata/tomato puree
• ½ teaspoon cayenne pepper
• 1 teaspoon sugar
• 1 teaspoon oregano
• 8 corn tortillas
• 100 grams (1 cup) vegan grated cheese *optional
• 1 avocado pitted and chopped into bite size pieces
• 1 jalapeno pepper *optional
• 1 lime thinly sliced
• 1 handful cilantro finely chopped
• 1 tomato finely chopped