Enchiladas

Sauce

• 3 tbsp olive oil
• 3 tbsp flour
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp salt
• 350 ml vegetable broth
• 1 can (400g) tomato sauce

1. Heat the oil, add the flour, and mix for 1 minute to make a roux.
2. Add the spices, and mix for 1 minute.
3. Slowly add tomato sauce and broth, and cook for 10 minutes until thickened.

Enchiladas

• Enchilada sauce
• 6 corn tortillas
• 300 g cheese (that melt well)
• 300 g black beans
• 200 g spinach
• 1 bell pepper
• cilantro and lime for garnish

1. Cook the spinach until whilted.
2. In a bowl, mix spinach, black beans, chopped bell pepper, and most of the cheese.
3. In an oven dish, spread some Enchilada sauce.
4. For each tortilla, fill with the cheese mix, fold, and place tightly in the dish.
5. Pour the rest of the sauce on top, and add the remaing cheese.
6. Bake at 150°C for 20 minutes.
7. Add cilantro and lime, and serve.