Enchiladas with lots of cheese

Step 1

Preheat the oven to 220°C. Heat a small saucepan with 1 tbsp vegetable oil over medium heat. Add half of the tomato puree, 1 tsp spice mix and 1 tbsp flour and fry for approx. 1 min, stirring.

Step 2

Gradually add 150-200ml of water while stirring until a smooth sauce is created. Add half the stock powder and bring the sauce to a boil. Let simmer on low heat for about 10 minutes until the sauce has thickened. Season with pepper and possibly. more broth powder.

Step 3

Rinse the beans in a colander with cold water and let them drain. Finely chop the white of the spring onion and cut the green into thin rings. Coarsely chop the spinach and finely chop the jalapeño pepper (remove the seeds if you don't like it spicy).

Step 4

Mix the beans with the white of the spring onion, the spinach, half the corn (or more if you are hungry) and about ⅔ of the cheese. Season the filling with a generous pinch of salt and pepper.

Step 5

Brush the inside of a large baking dish with 1 tbsp vegetable oil and spread 2-3 tbsp sauce evenly over the bottom. Fill 4-5 wraps with the filling, roll them up and place them with the folding side down in the dish.

Step 6

Pour the rest of the sauce over the center of the enchiladas and sprinkle with the rest of the cheese. Bake the enchiladas in the oven for 5-10 minutes until the cheese has melted. Sprinkle with spring onion rings before serving.