Twin bean enchiladas with spinach, lime sour cream and pickled jalapeños

Mince all the garlic and separate into two piles.

Finely dice the red onion, and set a third of it aside to finish with after cooking.

Peel and grate the carrot.

Remove the coriander leaves from the stalk and set aside. Finely chop the stalk and any root.

Preheat the oven to 190 degrees Celsius.

In a small pot with a little oil, sweat the red onion for a minute on medium heat before adding half the garlic and cook for another minute. Next add the tomatoes and grated carrot, mashing up the tomatoes once they’re warmed.

Rinse the tin with a little water and add that to the pot with a pinch of salt and sugar. Bring to a boil, then reduce the heat to a simmer.

Open and strain the beans.

Remove any root and a little of the stalk from the spinach, roughly chop and place in a large bowl of water so that any dirt sinks to the bottom.

In a separate pot, sweat the remaining garlic in a little oil.

Add the beans, a few splashes of water, and a few teaspoons of the tomato sauce. Add the spinach and coriander stalks, cover and cook for about a minute.

Mash the beans with a fork or masher. (It doesn’t have to be a puree, but you want to break up some of the beans.)

Taste and add salt, as needed.

Lay the tortillas on a flat surface and divide the bean mix evenly between them in a straight line down the middle. Tightly roll the tortillas.

Spread half of the tomato sauce on the bottom of a casserole dish, place the rolled enchiladas on top and cover with the remaining sauce.

Dollop on the sour cream, sprinkle over jalapenos and place in the oven. Bake for 15 minutes until the tortilla are just starting to brown.

Half, peel and slice the avocado.

Garnish with the reserved red onion, sliced avocado and coriander leaves.

Serve hot.