Black Bean and Spinach Enchiladas in Jalapeno Cream Sauce - spring onions

Method

• Place the spinach into a microwaveable bowl, and heat on full until lightly wilted (mine took 50 seconds).
• Set aside to cool.
• Chop the spring onions into 1/2cm rounds, and combine with the drained black beans, chopped coriander, and half of the grated cheese.
• When the spinach is cool enough to handle, squeeze out any excess liquid, and add this to the filling mixture.
• Mix well.
• To make the sauce, melt the butter in a large saucepan.
• Whisk in the flour until lightly browned, about 1-2 minutes.
• Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes.
• Stir in the sour cream.
• Add the jalapenos and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste.
• Remove from heat and stir in the cilantro.
• To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the bean mixture in the center; sprinkle with cheese.
• Roll the tortilla and place seam side down onto prepared baking dish coated with 1/2 of the jalapeno cream sauce,.
• Repeat with remaining tortillas and bean mixture.
• Pour remainder of the jalapeno cream sauce evenly over the top.
• Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
• Serve immediately.