Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients (for 4 people) :Method: Preheat oven to 220 degrees and boil a large pot of water with half a teaspoon of salt.
Fill a large bowl with cold water (and ice if you have some). Add the spinach to your pot and cook for 2 minutes. Strain and put in the ice water. When the spinach is cold, thoroughly drain, roughly cut and set aside.
Cut the stem off and thinly slice the spring onions, separating the white and green parts. Drain the beans and thoroughly rinse the black beans.
Set hob to medium. Heat 2 tsps of oil in a pan. Add cumin and cook for 1 minute, stirring to release flavour. Add the tomatoes, bring to a boil and reduce to a simmer.
Cook until slightly nicely thickened, 5 to 8 minutes. Season with salt and pepper and set aside.
In a large bowl, combine ¾ of the cheese, black beans, spinach, sweetcorn, sour cream and the whites of the spring onion. Season with salt and pepper.
Lightly oil a large baking dish and set aside. Stack tortillas and microwave on high for just under a minute. Top each tortilla with some of the filling.
Roll up tightly and arrange, seam side down, in the baking dishes. Evenly top the rolled tortillas with sauce and sprinkle with remaining cheese. Bake, uncovered, until hot and bubbly, 10 minutes.
Cut the avocado out and cut it into cubes. Garnish with the greens of the spring onion and enjoy!