• Preheat oven to 350°F/175°C.

For the Seasoned Black Beans

• Add the black beans, garlic, jalapeño, cumin, sea salt and stock to a saucepan.
• Increase the heat to bring the pan to a boil and then reduce to a simmer. Cook for 10 minutes to allow the flavours to infuse the beans and the mixture to thicken. Remove from the heat and set aside.

For the Tomato Enchilada Sauce

• Add the oil, flour, chili powder, cumin and onion powder to a saucepan and heat gently for 2 minutes until combined and sizzling.
• Add in the minced garlic, chopped tomatoes, sea salt and maple syrup (if using), increase the heat to bring the mixture to a boil, then reduce to a simmer and cook (stirring occasionally) for 10 minutes until thick.
• Adjust seasoning if needed, remove from the heat and set aside.

Assembling the Enchiladas

• Heat a large skillet to medium high heat.
• Add 1 teaspoon water and immediately place one tortilla in the pan, heating for 40 seconds (flipping after 20).
• Remove and wrap tortilla in a kitchen towel to keep warm and flexible. Repeat this process for all tortillas. (Alternatively, microwave all 6 tortillas for 1 minute in a loosely covered container, then wrap in a towel.)
• Pour ¾ cup enchilada sauce into the bottom of a roughly 12" x 7" casserole dish.
• Scoop ⅓ cup of the black beans into a warmed tortilla. Roll it up and place it seam side down into the dish. Repeat for all tortillas, laying them next to each other.
• Pour the rest of the enchilada sauce over the tortillas, and bake uncovered for 15 minutes.
• Remove from the oven, add my vegan mozzarella or your favourite vegan cheese and bake for another 15 minutes.
• Optionally decorate with diced red onion, cilantro leaves and jalapeño slices, and serve with a side salad.