Enchilada stuffed pasta shells

INGREDIENTS

240 g

(~ 8 1/2 oz) large pasta shells

400 g

tin black beans, (drained (240g, or ~ 1 1/4 cups, when drained))

130 g

(~ 3/4 cup) sweetcorn - I used tinned

Few sprigs fresh coriander ((cilantro), chopped)

250 g

(~ 1 cup) ricotta cheese

Salt

Black pepper

2 tbsp

oil

1 tbsp

plain flour

1 tsp

smoked paprika

1 tsp

hot chilli powder

1/2 tsp

ground cumin

1 tbsp

tomato puree / paste

250 milliliters

(~ 1 cup) water or vegetable stock

100 g

(~ 3 1/2 oz) mozzarella cheese, sliced

50 g

cheddar cheese, (grated (~ 1/2 cup when grated))

tomato (sliced)