Spicy Veggie Enchiladas
Add large handful of finely chopped coriander stalks, cumin and paprika. Mix together.
Pour in black beans with the tin water. Bubble your bean mix down. Once the beans have softened, season with salt and pepper. Add a handful of fresh coriander and mash everything together.
Cheese time. Grate 150g of your cheddar. Scatter it over your enchiladas.
Place baking dish in the oven for 45 minutes or until the cheddar is golden and bubbling.