Vegetarian Black Bean Enchiladas

• 1 tbsp Olive oil
• 1 medium Red onion
• 2 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Hot chili powder
• 700 g Tomato passata
• 150 ml Water
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 480 g Canned black beans
• 200 g Sweet corn kernels
• 1 piece Lime
• 10 pieces Corn tortillas
• 150 g Cheddar cheese

1. Heat the oven to 200°C (390°F). Lightly oil a baking dish large enough to fit the enchiladas snugly.
2. Heat the olive oil in a saucepan over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until softened, then stir in the garlic for 30 seconds.
3. Stir in the ground cumin and hot chilli powder for 20 seconds, then add the tomato passata and water. Simmer for 8 to 10 minutes until slightly thickened; season with the remaining salt and the black pepper.
4. Tip half the sauce into the baking dish and spread it out. In a mixing bowl, combine the black beans and sweetcorn, then squeeze in the lime juice and stir well.
5. Warm the tortillas in a dry frying pan for 10 to 15 seconds per side until pliable. Fill each tortilla with the bean mixture, roll up, and place seam-side down in the dish.
6. Pour the remaining sauce over the enchiladas, making sure the edges are covered. Sprinkle over the cheddar cheese.
7. Bake for 15 to 18 minutes until bubbling and the cheese has melted. Rest for 5 minutes before serving so the enchiladas hold together neatly.

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