Black Bean and Cream Cheese Enchiladas | Byron Bay Chilli Co

1. Cover the beans with water and soak overnight (or bring to the boil, turn off heat and soak for 1 hour).
2. Drain the water from the beans, cover them with fresh water, and add the onions, garlic, oregano, cumin, bay leaves and salt.
3. Cover the pan, bring it to boil, and then reduce heat to a simmer.
4. Cook the beans 1 hour or until tender, adding additional water as needed and stirring occasionally.
5. Discard the bay leaves. Mash about 1/4 of the beans and stir into remaining beans. Cool the mixture.
6. In a rectangular baking dish, spread a small amount of salsa over the bottom.
7. Heat the flour tortillas on both sides on an electric or gas burner just until softened. (They can also be softened in the microwave or in an oven). Stack them on a plate.
8. To assemble the enchiladas, spoon 2 generous tablespoons of the bean mixture down the center of each tortilla. Place a few dollops of cream cheese over the beans. To make spicy enchiladas, sprinkle chopped chillies over the cream cheese.
9. Fold the top and bottom edges of each tortilla over its filling and then roll to form a packet.
10. Place the enchiladas seamside down in the baking dish. When all tortillas are filled, spoon remaining salsa over all of them to cover.
11. Sprinkle with shredded cheese and green onions.
12. Bake at 350F for 20-25 minutes or until hot and bubbly. Serve with a garnish of guacamole, sour cream, fresh coriander, and additional salsa, if desired.

Photo by Nelly Le Comte