Vegan Black Bean Enchiladas

1. Preheat oven to 350°F/175°C.

Seasoned black beans

1. Add the black beans, garlic, jalapeño, cumin, sea salt and stock to a saucepan.

2. Increase the heat to bring the pan to a boil and then reduce to a simmer. Cook for 10 minutes to allow the flavours to infuse the beans and the mixture to thicken. Remove from the heat and set aside.

Tomato enchilada sauce

1. Add the oil, flour, chili powder, cumin and onion powder to a saucepan and heat gently for 2 minutes until combined and sizzling.

2. Add in the minced garlic, chopped tomatoes, sea salt and maple syrup (if using), increase the heat to bring the mixture to a boil, then reduce to a simmer and cook (stirring occasionally) for 10 minutes until thick.

3. Adjust seasoning if needed, remove from the heat and set aside.

Assembling enchiladas

1. Heat a large skillet to medium high heat.

2. Add 1 tsp water and immediately place one tortilla in the pan, heating for 40 seconds (flipping after 20).

3. Fill each heated tortilla with the seasoned black beans mixture

4. Roll up the tortillas and place them seam-side down in a baking dish

5. Cover the rolled enchiladas with the tomato enchilada sauce and sprinkle with vegan cheese shreds

6. Optionally, add diced red onion, cilantro leaves, and jalapeño slices on top

Baking

1. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly