Chipotle Lentil and Mushroom Enchiladas

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain and rinse the lentils in a sieve. Grate the cheese.

Once the mushrooms have browned, add the garlic and chipotle paste (add less if you'd prefer things milder) and stir-fry, 30 secs.

Add the lentils, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine and simmer until thickened, 5-6 mins. 

Stir through the butter (see pantry for amount) until melted. Remove from the heat.

Taste the mixture and season with salt and pepper if needed.

Lay the tortillas on a board (3 per person), spoon the mixture 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. 

Sprinkle over the cheese, then bake on the top shelf of your oven until golden, 8-10 mins.

Meanwhile, in a large bowl, combine the red wine vinegar, a drizzle of oil and season with salt and pepper and a pinch of sugar.

Just before serving, add the baby leaves and toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.