Black bean enchiladas

Ranchero sauce

• 1 bunch fresh coriander (approx. 25 g), leaves, stalks and roots, cut into thirds
• 1 jalapeño chilli, trimmed, deseeded and cut into halves (optional)
• 1 garlic clove
• 100 g brown onion, cut into quarters
• 100 g green capsicum, cut into quarters
• 2 tsp olive oil
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground cayenne pepper
• ½ tsp ground black pepper
• ¼ tsp salt
• ½ tsp Vegetable stock paste (see Tips)
• 350 g tomato passata
• 150 g water
• 2 tsp lime juice

Filling

• olive oil, for greasing
• 60 g cheddar cheese, cut into pieces (approx. 2 cm)
• 2 avocados, flesh only
• 2 tsp lime juice
• 100 g brown onion, cut into quarters
• 2 garlic cloves
• 800 g canned black beans, rinsed and drained (approx. 460 g after draining)
• ¼ tsp ground cumin
• 100 g green capsicum, cut into cubes (approx. 5 mm)
• 200 g frozen corn kernels
• ¼ tsp salt
• 8 tortillas