Ingredients
Method
1.Put the onion in a frying pan with 2 tablespoons olive oil and cook over a medium heat until tender and golden. Tilt the pan, drain off the oil and, using a slotted spoon, transfer the onion to a plate.
2.Reheat the pan and when the oil is hot, add the pork. Brown quickly, then flip and break up the mince with a wooden spoon. Season with salt and cumin.
3.Stir in the black beans, tomatoes and chilli sauce, and add the onion. Cook for 5 minutes, breaking up any large clumps, or until the mixture has thickened and no longer looks watery. Add the coriander.
4.Brush one side of a tortilla with olive oil, then turn it over and put spoonfuls of the pork and black bean filling on one half of it. Top with a few spinach leaves, then some cheese. Fold over to enclose the filling. Prepare a second tortilla.
5.Heat a clean medium-sized pan and add the two filled tortillas. Cook until browned, then carefully turn them over and cook the other side until browned and the cheese has melted. Press down on the tortillas with a spatula as they cook.
6.Slide the tortillas out of the pan onto a board, then cut them in half. Prepare the remaining tortillas. Serve hot, sprinkled with coriander.
