Vegetarian Enchilada

Ingredients:

Filling and topping

• 1 package (280 g) frozen chopped spinach, thawed
• 1 can (425 g) pinto beans, rinsed
• 110 g grated cheddar (about 1.5 cups)
• 110 g grated pepper jack cheese (about 1.5 cups)
• 0.5 cup sour cream
• 3 green onions, chopped
• 12 wheat tortillas, 15cm in diameter.
• Juice of half a lime
• Special equipment: baking dish measuring 22x32 cm.

Tomato sauce

• 2 tablespoons of vegetable oil
• Half a small onion, diced
• 2 cloves garlic, chopped
• 2 tsp ancho chili powder
• 1 tsp ground cumin
• A large pinch of cayenne pepper
• 1 can (425 g) of canned tomato puree

Preparation:

1. Preheat oven to 175°C.
2. Sauce:
   
   Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne pepper and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree, and 1/2 teaspoon salt and bring to a simmer. Continue cooking until the sauce has reduced and thickened slightly (it should be slightly thinner than marinara sauce), 15-20 minutes. Set aside to cool slightly.
3. Filling:
   
   Squeeze out all the excess water from the spinach. Place it in a large bowl with the pinto beans and squeeze with your hands to mix and break up the beans slightly. Add half the cheddar and pepper jack cheese, half the sour cream and green onions, and 1 1/4 teaspoons of salt and toss to distribute evenly.
4. Spoon about 1/2 cup tomato sauce into the bottom of a 9 x 13-inch baking dish and spread it out. Place the tortillas on a work surface and spread about 1 teaspoon of tomato sauce on one side of each. Spoon about 1/4 cup of filling lengthwise down the center of each tortilla. Roll each tortilla into a tube and then arrange them in two even rows in the baking dish. Pour the remaining sauce over the tubes and sprinkle with the remaining cheese.
5. Cover the enchilada pan loosely with foil and bake until the cheese is melted and the filling is heated through, about 30 minutes. Remove the foil and continue baking until the enchiladas are heated through, about 10 more minutes.
   
   Topping:
   
   In a small bowl, combine the remaining sour cream, lime juice, and a pinch of salt. Drizzle the enchiladas with the mixture and sprinkle with the remaining green onions.