Plant-Based Kale & Black Bean Enchiladas

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil half a kettle

Peel and finely slice your red onion[s]

Peel and finely slice (don't chop!) your garlic

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 onion and sliced garlic to the pan with a pinch of salt and cook for 3-4 min or until beginning to soften

While the onion is softening, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Meanwhile, drain and rinse your black beans

Add the sliced pepper and drained black beans to the pan with your ground cumin and ground smoked paprika

Add your finely chopped tomatoes, vegetable stock mix, half your chipotle paste (can't handle the heat? Go easy!) and 150ml [195ml] [250ml] boiled water

Give everything a good mix up and cook for 3-4 min or until the sauce has slightly reduced – this is your enchilada filling

Wash your shredded kale

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

Once hot, add the shredded kale with a small splash of water and cook for 2-3 in or until bright green and wilted

Add the enchilada filling to the oven-proof dish

Grate your mature cheddar style block over the top

Put the dish in the oven for 8-10 min or until the grated cheeze has melted – these are your lighter plant-based enchiladas

Whilst the enchiladas are in the oven, combine the remaining chipotle paste (not a fan of spice? Just add a little!) with your mayo – this is your chipotle mayo

Chop your coriander finely, including the stalks