Black Bean Enchiladas with guacamole

Our first evening as vegans we enjoyed this great and easy dinner. Maybe a bit lacking in the vegetable department, but very good. Of course this kind of food requires a good guacamole. Thanks to our wonderful friend Elin, our personal health guru who is a really good cook, we got a great recipe.

For one happy person!
Olive oil for frying
Almost 1 tsp cumin (spiskummin)
Almost 1 tsp oregano
1 tsp powdered paprica
0,5 tsp chili powder
Optional: some cinnamon and orange zest
0,5 onion, chopped
1 clove of garlic, chopped
0.75 dl black beans
125 g crushed tomatoes
0.25 cube of vegetable bouillon
0,5 tbsp dark syrup
0,5 tbsp vinegar
Salt (taste if needed; the bouillon is quite salty)
2 tortillas
Some salsa sauce
Sesame seeds to sprinkle on top

Fry the spices in the oil until the kitchen smells wonderfully spicy. Add the onion and garlic and continue frying until soft. Add all the ingredients up until the tortillas and let cook on low heat for 10 minutes.
Fill the tortillas with the sauce, roll them up and top with some salsa and sesame seeds. Pop it in the oven for about 10-15 minutes while you make the guacamole.

Elin's guacamole
(makes a bit more than one person can eat)
1 avocado
0,5 tomato
0,5 clove of garlic
0,25 shallot
Some lemon
Salt
Pepper
Some finely chopped chili och sambal oelek

Mix it all up and taste for extra spices.

Serve the enchiladas with the guacamole and some good veggies!

Hanna's tip!
The enchiladas are great with some hummus and chili fried bell peppers. Heat some oil with chili, salt and syrup. Chop the peppers and fry quickly.