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 finely slice your red onion[s]

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

Once hot, add the sliced pepper and sliced onion and cook for 4-5 min or until everything is beginning to soften

Meanwhile, drain and rinse your red kidney beans, then boil half a kettle

Once softened, 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

Dissolve your vegetable stock mix in 50ml [75ml] [100ml] boiled water

Add your chopped tomatoes, drained red kidney beans and vegetable stock to the pan and cook for 3-4 min or until a thick sauce remains – this is your enchilada filling

Meanwhile, grate your cheddar cheese

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

Stir the chopped parsley stalks through the enchilada filling

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

Roll up the 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 cheese

Put the dish in the oven and cook for 10-12 min or until the cheese is golden and melted

While the enchiladas are in the oven, trim, then slice your spring onion[s] finely

Combine your ground smoked paprika and 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water in a small bowl

Add your mayo with a pinch of salt and mix to combine – this is your smoky mayo