Vegetarian Enchiladas with Spinach and Black Beans

Ingredients

• 6 pcsTortilla
• 240 gBlack bean
• 200 gSpinach
• 1 pcsOnion
• 2 cloveGarlic
• 250 gSalsa
• 100 mlVegetable broth
• 120 gCheddar
• 1 tbspOlive oil
• 1.5 tspCumin
• 1 tspChili powder
• 1 tspPaprika powder
• 2 tbspLime juice
• 10 gCoriander
• 0.5 tspSalt

Instructions

1. 1

   Prepare vegetables

   • Peel and finely dice the onion
   • Peel and finely chop the garlic
   • Wash spinach thoroughly and drain
2. 2

   Sauté the filling

   • Heat oil in a pan
   • Cook onion until translucent
   • Briefly sauté garlic
   • Stir in spices and toast briefly
   • Add beans and lightly mash
   • Wilt spinach in batches
   • Season with salt and lime juice
3. 3

   Mix the sauce

   • Whisk salsa with broth until smooth
   • Season with cumin
4. 4

   Roll enchiladas

   • Preheat the oven
   • Spread a little sauce in a baking dish
   • Spoon filling onto tortillas
   • Roll tortillas tightly
   • Place rolls seam-side down
5. 5

   Bake and serve

   • Pour remaining sauce over
   • Sprinkle with cheese
   • Bake until golden
   • Let rest briefly
   • Top with cilantro