[Cal Control] Cheesy Baked Veggie Enchiladas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and slice your shallot[s] finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the pepper strips and sliced shallot with a generous pinch of salt and cook for 4-5 min or until starting to soften

Meanwhile, drain and rinse your black beans

Once the pepper has started to soften, add your ground cumin and chipotle paste (can't handle the heat? Go easy!) to the pan and cook for 1 min or until fragrant

Add your chopped tomatoes to the pan with the drained black beans and your vegetable stock mix

Add 2 tbsp [3 tbsp] [4 tbsp] cold water and cook for 3-4 min or until the sauce has thickened

Meanwhile, grate your lighter cheese finely

Strip your coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish!)

Once the sauce has thickened, add the chopped coriander stalks and stir together – this is your enchilada filling

Divide 3/4 of the enchilada filling (save the rest for later!) between your tortillas, covering only half of each tortilla

Roll up your tortillas tightly – these are your enchiladas

Place the enchiladas in an oven-proof dish, with the seam face down

Top with the remaining enchilada filling and the grated lighter cheese

Put the dish in the oven and cook for 10-12 min or until the cheese is golden and melted — this is your cheesy baked veggie enchiladas