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RECIPES
| Valor energético | 142,1 kcal |
| Grasas | 4,4 g |
| de las cuales saturadas | 2,4 g |
| Hidratos de carbono | 19,9 g |
| de los cuales azúcares | 2,2 g |
| Proteínas | 5,6 g |
| Sal | 1,4 g |
| Valor energético | 142,1 kcal |
| Grasas | 4,4 g |
| de las cuales saturadas | 2,4 g |
| Hidratos de carbono | 19,9 g |
| de los cuales azúcares | 2,2 g |
| Proteínas | 5,6 g |
| Sal | 1,4 g |
Preheat the oven to 220°C, heat above and below. Bring half a liter of water to a boil in a pot. In a bowl, mix broth (crumbled) with tomato paste and 200ml of the boiling water. Heat a dash of oil in a frying pan over medium heat. Add the broth and let it boil for 3-4 min over medium heat until it thickens into a sauce. Crush some beans for a creamier consistency. Coat a baking dish with a dash of oil. In a bowl, mix cherry tomatoes, spring onion, coriander, a dash of oil, salt, and pepper. Stir well. Preheat the oven to 220°C, heat above and below. Bring half a liter of water to a boil in a pot. In a bowl, mix broth (crumbled) with tomato paste and 200ml of the boiling water. Heat a dash of oil in a frying pan over medium heat. Add the broth and let it boil for 3-4 min over medium heat until it thickens into a sauce. Crush some beans for a creamier consistency. Coat a baking dish with a dash of oil. In a bowl, mix cherry tomatoes, spring onion, coriander, a dash of oil, salt, and pepper. Stir well.Cooking step by step
Mise en place:
Cut onion into brunoise (finely chopped).
Slice chili into thin slices.
Grate cheddar cheese.
Cut cherry tomatoes in half.
Chop coriander (with the stems).
Slice spring onion at an angle.
Drain black beans. 
The broth:
The beans I:
Sauté onion with a pinch of salt until softened, 4-5 min. Do not brown.
Add black beans, cumin, smoked paprika, and chili (spicy! add according to taste or save as an additional ingredient for garnishing for those who want to add it).
Sauté over high heat for 2-4 min until browned. 
The beans II:
The enchiladas:
Divide beans among the tortillas. Roll them up and place them in the baking dish. Sprinkle cheddar cheese on top. Bake for 8-10 min until golden brown. 
The salad:
Serve enchiladas with tomato salad on top. Cooking
step by stepMise en place:
Cut onion into brunoise (finely chopped).
Slice chili into thin slices.
Grate cheddar cheese.
Cut cherry tomatoes in half.
Chop coriander (with the stems).
Slice spring onion at an angle.
Drain black beans. 
The broth:
The beans I:
Sauté onion with a pinch of salt until softened, 4-5 min. Do not brown.
Add black beans, cumin, smoked paprika, and chili (spicy! add according to taste or save as an additional ingredient for garnishing for those who want to add it).
Sauté over high heat for 2-4 min until browned. The beans II:
The enchiladas:
Divide beans among the tortillas. Roll them up and place them in the baking dish. Sprinkle cheddar cheese on top. Bake for 8-10 min until golden brown. The salad:
Serve enchiladas with tomato salad on top.
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