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1
Place the spinach into a microwaveable bowl, and heat on full until lightly wilted (mine took 50 seconds).
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2
Set aside to cool.
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3
Chop the spring onions into 1/2cm rounds, and combine with the drained black beans, chopped coriander, and half of the grated cheese.
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4
When the spinach is cool enough to handle, squeeze out any excess liquid, and add this to the filling mixture.
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5
Mix well.
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6
To make the sauce, melt the butter in a large saucepan.
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7
Whisk in the flour until lightly browned, about 1-2 minutes.
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8
Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes.
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9
Stir in the sour cream.
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10
Add the jalapenos and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste.
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11
Remove from heat and stir in the cilantro.
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12
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.
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13
Roll the tortilla and place seam side down onto prepared baking dish coated with 1/2 of the jalapeno cream sauce,.
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14
Repeat with remaining tortillas and bean mixture.
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15
Pour remainder of the jalapeno cream sauce evenly over the top.
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16
Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
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17
Serve immediately.
