Loaded BBQ Black Bean Enchiladas

• Heat a drizzle of sunflower oil in a large deep frying pan over medium-high heat. Fry the garlic with the bell pepper and the rest of the scallions for 4 - 6 minutes.
• In the meantime, drain and rinse the black beans.
• Dice the tomato.

• Add the tomato paste, Mexican-style spices* and BBQ rub*, along with a third of the diced tomato.
• Fry for 1 minute, then add the black beans and the water for the sauce.
• Reduce the heat and allow to simmer for 5 minutes. Season to taste with salt and pepper.

*Take care, these ingredients are spicy! Use as preferred.

• Zest the lime into a small bowl.
• Juice half of the lime into the same bowl, then cut the rest into wedges and set aside.
• Transfer the reserved scallion greens and the rest of the diced tomato to the bowl.
• Add the sugar, then mix well to combine and set aside.

• Spread a thin layer of sour cream onto the tortillas, then set aside the rest to use later as garnish.
• Fill the tortillas with the beans, being sure to reserve some of the sauce to pour over the enchiladas.
• Roll up the tortillas and transfer them to the oven dish. Top with the rest of the sauce and then scatter over the cheese.
• Bake the enchiladas in the oven for 10 - 14 minutes.