Plant-Based Chipotle Squash & Bean Enchiladas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Chop your tomato[es] into large bite-sized pieces

Add the chopped tomato and your butternut squash cubes to a heatproof bowl, cover the bowl with cling film and pierce a few holes in the top with a fork, put the bowl in the microwave and cook for 5-9 min or until the squash cubes are fork-tender and the tomato has softened

Peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Heat a large wide-based pan (preferably non-stick) with a drizzle of vegetable oil and 20g [30g] [40g] butter

Once melted, add the sliced onion and chopped garlic and cook for 4-5 min or until starting to soften

Once softened, add 15g [20g] [30g] flour and your cayenne pepper (can't handle the heat? Go easy!) and stir with a wooden spoon for 3-4 min or until a paste forms – this is your roux

Dissolve your tomato paste, vegetable stock mix and chipotle paste (not a fan of spice? Just add a little!) in 200ml [300ml] [400ml] boiled water – this is your chipotle stock

Gradually whisk your chipotle stock into the onion, a little at a time, and cook for 2-3 min (stirring occasionally) or until a smooth, thick sauce remains – this is your chipotle sauce

While the sauce is cooking, grate your cheddar flavour block[s]

Trim, then finely slice your spring onion[s]

Drain and rinse your black beans

Once the chipotle sauce has thickened, transfer 1/3 to the measuring jug – this is your enchilada topping

Add the drained black beans, cooked butternut squash & tomato, your ground cumin and dried oregano to the remaining sauce in the pan and cook for a final 1-2 min or until thick – this is your butternut squash & black bean filling

Grease an oven-proof dish with a little vegetable oil

Divide the butternut squash & black bean filling between your tortillas, roll each tortilla up and place in the oven-proof dish, seam side down

Top with the enchilada topping (add a splash of water if needed to loosen to a spoonable consistency) and the grated cheeze

Put the dish in the oven for 12-15 min or until the tortillas are crispy – these are your chipotle squash & bean enchiladas