Refried bean enchiladas with jalapeno cheese sauce

Directions

1. 1
   Heat the oil in a large frying pan, and add the diced vegetables. Cook over a medium heat for at least 5 minutes, stirring regularly, until the veggies are soft.
2. 2
   Add the smoked paprika, chilli powder and cumin, and mix to combine.
3. 3
   Spread a generous dollop of refried beans along the centre of a large tortilla, and add about of the vegetable mixture.
4. 4
   Roll tightly, and place seam-side down in a large baking dish. Repeat with the remaining tortillas, beans and vegetables.To make the jalapeo cheese sauce, melt the butter in a small pan, over a fairly low heat.
5. 5
   Add the flour, and whisk together to form a paste. Cook for a minute or two, then add the milk a dash at a time, stirring until smooth each time before adding more. When you've added all the milk and the sauce is smooth, add the grated cheese and chopped jalapeos.
6. 6
   Mix well until the cheese has melted. Season generously with salt and pepper, and adjust the consistency of the sauce with a dash more milk if required.
7. 7
   Pour the jalapeo cheese sauce over the rolled tortillas, and top with halved cherry tomatoes or slices of tomato.
8. 8
   Bake at 190C (Gas Mark 5 / 375F) for around 30 minutes, or until cooked to your liking.
9. 9
   Serve with chopped coriander (cilantro) if desired.