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1
Chop the onion and fry it over a low flame in the tablespoon of oil until soft.
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2
Cut the chicken into pieces as small as you have the patience for.
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3
If you are using vegetables in the enchilada filling as well, chop and boil them separately, or fry them with the chicken.
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4
Toss the chicken pieces in a bag of seasoned flour to coat, and then add to the onion pan.
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5
Once browned all over, add the black bean sauce, cinnamon, chilli powder and salt and pepper.
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6
If you are using beans or boiled vegetables in the filling, add them to the pot now.
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7
Simmer until everything is slightly reduced.
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8
The sauce should be quite thick and clinging to the chicken, but not non-existent.
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9
For the sauce, peel and crush the garlic cloves, and put them in the blender with the eggs, white wine vinegar, and a few dashes of oil.
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10
Blend.
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11
Add oil a little more at a time, blending in between, until you are happy with the consistency and amount of the sauce.
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12
You may not need to use the entire amount of oil.
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13
Season.
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14
To assemble the enchiladas, drain the kidney beans and empty into a microwaveable container.
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15
Microwave on high for a minute, stir, and then microwave for thirty seconds longer.
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16
Tip the hot beans into the oven dish you will be using and mash roughly with a fork, leaving some beans intact.
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17
Cover the bottom of the dish with this, which is my easy version of refried beans.
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18
Spoon one quarter of the black bean mixture into each wrap, fold up, and place on top of the mashed beans.
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19
Drizzle the garlic sauce over the top, sprinkle with some grated cheese, and bake at 200 degrees C (390 degrees Fahrenheit) for fifteen minutes.
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20
Serve.
