Black Bean Enchiladas

Preheat the oven to 200°C/180°C fan/Gas 6 and lightly grease a medium rectangular baking dish with a little olive oil.

Heat a large, deep-sided sauté pan or casserole until hot, add half of the olive oil and the finely diced red onions and saute over a high heat for 5 minutes until just beginning to soften. Add the diced mixed peppers, crushed garlic and finely chopped chillies and stir well, then reduce the heat to medium, cover with a lid and cook for 10 minutes until just softened, stirring occasionally.

Meanwhile, make the tomato sauce. Pour the passata into a medium saucepan, add the remaining olive oil, the sugar, onion powder, ground coriander, ground cumin and the salt. Bring to a simmer and cook for 10 minutes, stirring occasionally.

When the peppers have cooked for 10 minutes, add the thyme and plenty of black pepper, then stir in the frozen spinach and the drained beans.

Cover with a lid again and cook for 5 minutes, or until the spinach and beans are hot through.

Remove both pans from the heat and add a quarter of the tomato sauce to the bean pan, then mix well. Add the lime juice, half of the chopped coriander and a third of the grated cheese and stir in, ensuring they go all the way through the mixture.

Lay out the wraps on a clean work surface, then divide the bean mixture evenly among the wraps, spooning it down the middle of each one, top to bottom.

Roll up each of the enchiladas – fold the left hand side over the filling, then fold the right hand side over that. Lay them, seam down, into the baking dish