Veggie Enchiladas with a Side Helping of Mexican Trivia

Cut the ends off the spring onions then thinly slice, separating the white and green parts. Drain and thoroughly rinse the black beans.

Add 4 tsp of oil to a saucepan over medium heat. Once hot, add the cumin and cook for 1 minute, stirring to release the flavour then add the chopped tomatoes. Bring to the boil, season with ½ tsp of salt and a pinch of pepper then reduce to a simmer and cook until thickened. Tip: This will take about 5-8 mins. Set aside.

Meanwhile, grate the cheese. In a large bowl, combine three-quarters of the cheese, the black beans, spinach, drained sweetcorn, sour cream and the whites of the spring onion. Season with salt and pepper.

Lightly grease a large baking dish and set aside. Place the tortillas in your warm oven for about 2 mins. Tip: This is just to soften them up so they are easier to fill and roll up later. Keep an eye on them so they don’t cook too much! Once soft, remove from your oven and top each tortilla with some of the black bean filling. Roll each tortilla up tightly and arrange, seam-side down, in your baking dish.

Evenly top the rolled tortillas with your tomato sauce and sprinkle with the remaining cheese. Bake, uncovered, until hot and bubbling, for about 10 mins.

Cut into each avocado lengthways until you hit the stone. Slide the knife all the way around the stone, then twist and separate the two halves. Remove the stone from the avocado, then slide the knife between the skin and the flesh of the avocado all the way around. Pop the avocado out and chop it into cubes.