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). 

Trim the baby gem, separate the leaves, then tear into bite-sized pieces. Halve the baby plum tomatoes. Cut the lime into wedges.

In a large bowl, combine half the lime juice with the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Stir in the tomatoes and set aside.

Heat a drizzle of oil in a large frying pan on medium heat.

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

Add the black beans (both whole and mashed), passata, chipotle, vegetable stock paste and sugar for the sauce (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 (3 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.

When the wedges have 5 mins left, remove the tray from the oven. Drizzle with the honey (see pantry for amount). Toss to coat, then roast for the remaining time.

Add the lettuce to the bowl with the tomatoes. Stir to evenly coat in the dressing.