Black Bean Chipotle Enchiladas

Meanwhile, drain and rinse the black beans in a sieve. Pop half of them into a medium bowl and roughly mash with the back of a fork.

Grate the cheese.

Peel and grate the garlic (or use a garlic press). 

Drain the sweetcorn in a sieve. Heat a large frying pan on high heat (no oil).

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Transfer the charred corn to a medium bowl, then add the coleslaw mix and mayonnaise. Season with salt and pepper, toss to coat, then set aside.

Return the (now empty) frying pan to medium heat with a drizzle of oil.

Once hot, add the garlic and cook, 30 secs.

Add the black beans (both whole and mashed), passata, chipotle, vegetable stock paste and sugar (see pantry for amount). Taste and season with salt and pepper if needed.

Stir to combine and bring to the boil. Simmer until thickened, 2-3 mins.

Lay the tortillas on a board (2 per person), spoon the bean filling down the centre of each, then roll them up to enclose the filling.

Drizzle a little oil over the bottom of an ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll. Top with the cheese.

Bake on the middle shelf of your oven until golden, 8-10 mins.