Heat the oil in a saucepan. Add the onion, season and sweat gently until translucent. Add the fennel Cook until it begins to soften.
Add the garlic. Once fragrant, add the beans to the pan. Sprinkle over the cumin and rosemary, season and sauté for about 5 minutes.
Cover with water, add the stock cube and simmer for about 10 minutes until the liquid reduces significantly. Add the soya cream, stir to combine and cook for 1–2 minutes. Spritz over the lime juice, roughly mash, check for seasoning and set aside until needed.
For the enchilada sauce, heat the oil in a heavy-based saucepan. Add the onion to the pan, season and cook until translucent. Add the garlic, chilli, smoked paprika, cayenne and a splash of maple syrup and sauté for several minutes. Cook gently until fragrant before adding the tomatoes. Season and crush the tomatoes using the back of a spoon before simmering for 20 minutes.
Transfer to a food processor and blitz until smooth. Return to the pan, add the lime juice, check for seasoning and warm through.
Divide the black bean mixture between the tortillas and roll each into a tight cigar shape. Brush each taquito lightly with oil. Heat a large frying pan and toast each taquito all over until crispy and golden brown. Serve immediately with the enchilada sauce. Garnish with sliced avocado and coriander.