Bean and cheese enchiladas

Preheat the oven to 190 °C. Finely chop the onion, garlic and seeded chili, and chop the cilantro.

Wash your hands with soap after cutting the chili and keep them away from your eyes.

In a saucepan, fry half the onion with the garlic and chili in 1 tbsp of oil for 3 minutes. Add the cumin, tomatoes, 100 ml of water and half the salt. Simmer for 10 minutes, then blend until smooth.

Blend the hot sauce with a stick blender right in the pan, keeping the head on the bottom: splashes can burn.

In a frying pan, fry the rest of the onion in 1 tbsp of oil for 3 minutes. Add the drained beans and the remaining salt, heat through and mash with a fork, leaving some beans whole. Take off the heat and mix in half the cheese.

Warm the tortillas in a dry pan for 15 seconds per side so they don't crack. Put 2–3 tbsp of filling on each one and roll up tightly.

Spread a third of the sauce in a baking dish and lay the enchiladas in snugly, seam-side down. Pour over the rest of the sauce and scatter with the remaining cheese.

Bake for 20 minutes until the sauce bubbles at the edges and the cheese has melted and browned.

Let stand for 5 minutes, then divide between plates. Top with sour cream and a sprinkle of cilantro. Enjoy!