Black Bean Chilli Enchiladas Topped With Cashew Cheese Sauce & A Zingy Cherry Tomato Salsa

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a medium sized ovenproof dish or baking tray, around 20cm.

STEP 2

Set aside around a quarter of the enchilada sauce in a small bowl or ramekin. Pour the remainder of the sauce in a larger bowl along with the black beans in their juices (you can drain the beans if you prefer, but it’s not necessary). Give it a good mix to make your enchilada filling. 

STEP 3

Add a few tablespoons of the enchilada sauce to the bottom of your baking tray along with a splash of water to provide a very shallow layer of liquid to the bottom of the baking tray. Next spoon the enchilada filling down the middle of each tortilla wrap, roll them up and lay into your ovenproof dish. Repeat with the remaining wrap and arrange next to each other. Spoon the remaining reserved enchilada sauce over the top of the wraps. Give the cashew cheese sauce a good shake in the pouch in case it has separated at all while chilled, then pour over the top of the enchiladas. Bake in the oven for 15-20 minutes or until the cheese sauce and the wrap have firmed up and turned golden. Check the enchiladas are piping hot in the centre before serving. 

STEP 4

Meanwhile, finely dice the red onion and cut the cherry tomatoes into quarters. Place into a small bowl and toss in a little extra virgin olive oil, sea salt and a squeeze of fresh lime. This is your cherry tomato salsa. Roughly chop the coriander leaves.

STEP 5

Once cooked, remove the enchiladas from the oven, spoon over your cherry tomato salsa, scatter over the fresh coriander and squeeze over the remaining fresh lime. Divide between serving plates and enjoy!