Step-by-Step Instructions

1. Preheat oven and prepare baking dish

   10 min

   Preheat your oven to 220°C / 200°C fan and take out an ovenproof dish or roasting tray sized to snugly fit the number of enchiladas (2 for a 2-person portion and double the size for a 4-person portion).

   Equipment: oven, ovenproof dish or roasting tray
   Temperature: 220°C

2. Assemble and bake the enchiladas

   23 min

   Drain the black beans and add them to a mixing bowl along with the enchilada sauce to make the enchilada filling mixture. Add a few tablespoonfuls of the mixture to the bottom of the ovenproof dish or roasting tray and spread evenly to create a shallow layer of sauce. Divide the remaining mixture between the flour tortillas , wrap them, and place them on top of the sauce. Pour the cashew cheese sauce all over the enchiladas. Bake in the oven for 15–20 minutes, or until the cheese sauce and tortillas have firmed up and turned golden. Check that the enchiladas are piping hot in the centre before serving.

   Equipment: mixing bowl, ovenproof dish or roasting tray, oven

3. Prepare cherry tomato salsa and coriander

   8 min

   In the meantime, finely dice the red onion and cut the cherry tomatoes into quarters. Place them in a small bowl and toss with a little extra virgin olive oil, sea salt, and a squeeze of half a fresh lime to taste. This is your cherry tomato salsa. Pick the coriander leaves and roughly chop them for garnish.

   Equipment: knife, cutting board, small bowl

4. Garnish and serve the enchiladas

   3 min

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

   Equipment: serving plates