Ingredients

• 2 cups of enchilada sauce (see separate recipe)
• 2 tablespoons of olive oil
• 1 red onion (small)
• 1 red pepper
• 0.5 large broccoli
• 1 teaspoon of cumin powder
• 0.25 teaspoon of cinnamon powder
• 170 grams of baby spinach
• 400 grams of tinned black beans
• 125 grams of mature cheddar
• 0.25 teaspoons of salt
• 1 black pepper (to taste)
• 4 seedy wraps

Method

1. Heat the oven to 180 degrees (fan)
2. In a large pan, heat the oil over a medium heat (7)
3. Add the onions and a pinch of salt and cook for 5 to 7 minutes until the onions are tender and translucent
4. Add the broccoli and pepper and reduce the heat slightly (6)
5. Add a lid to the pan and cook the mixture, stirring occasionally, for 8-9 minutes, or until the broccoli is starting to turn light brown on its edges
6. Add the cumin and cinnamon to the pan and cook for ~30 seconds until fragrant
7. Add the spinach a few handfuls at a time, stirring until it all has reduced
8. Add the drained beans, 0.25 cup of cheese and about 2 tablespoons of the enchilada sauce to the pan
9. Take off the heat
10. Season with 0.25 teaspoons of salt and freshly ground black pepper to taste
11. Pour a 0.5 cup of enchilada sauce into rectangular baking dish covering the bottom evenly
12. Divide the mixture between the wraps, fold and place in the baking dish seam side down
13. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare
14. Sprinkle the remaining grated cheese evenly over the enchiladas
15. Bake, uncovered, on the middle rack for 20 minutes or until the cheese browns
16. Serve and enjoy!