2 tsp Mexican chilli powder 2 garlic cloves, crushed 400g jar mild taco sauce 1/4 cup chopped coriander, plus extra sprigs, to serve Sea-salt flakes and freshly ground black pepper, to season 500g smooth ricotta 1 small bunch silverbeet, stems removed, le

10 minutes or until vegetables start to brown. Add extra garlic, bay leaves and paste. Cook for 2 minutes or until fragrant. Stir in tomatoes and stock. Season. Bring to the boil. Cover, reduce heat to low. Simmer for 45 minutes or until vegies are almost tender.

Meanwhile, heat remaining oil in a large frying pan on medium-high. Cook meatballs in 2 batches for 5 minutes or until browned all over.

Put hot meatballs in soup with beans. Simmer, uncovered, for 10 minutes or until meatballs are cooked through and vegies are tender.

For Chilli basil pesto, put basil, chilli, parmesan and pecans in a small food processor. Pulse until finely chopped. Gradually add oil, pulse until mixture comes together. Stir in lemon rind. Season.

Put pesto in a small, airtight, freezer-safe container. Cover surface of pesto with plastic wrap, then with lid. Cool soup to room temperature, transfer to a large, airtight, freezersafe container. Freeze soup and pesto for up to 3 months. Thaw soup and pesto in the fridge overnight.

Put thawed soup in a large saucepan on medium-high heat. Bring to the boil. Add pasta. Reduce heat to low. Simmer for 10 minutes. Add kale. Simmer for a further 10 minutes or until meatballs are heated through and kale is tender.

Stand pesto for 15 minutes at room temperature. Top soup with pesto, parmesan and basil. Serve.

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Heat 1 tablespoon of the oil in a large frying pan on mediumhigh. Cook chicken, stirring, for 4-5 minutes or until browned and cooked through. Add chilli powder and garlic. Cook, stirring for 1 minute or until fragrant. Stir in 3/4 of the taco sauce and cook for 2 minutes. Stir in coriander. Season. Set aside to cool.

Combine ricotta and silverbeet in a bowl. Season.

Drizzle 1 tablespoon of the remaining oil over the base of a 20 x 27cm freezer-safe baking dish. Top with 2 tablespoons of taco sauce. Spoon 2 tablespoons of ricotta mixture evenly along one edge of each tortilla. Top with chicken mixture. Roll tortillas to enclose filling and put in prepared dish.

Spoon remaining taco sauce over tortillas and sprinkle with cheese. Cover with plastic wrap, then foil. Freeze for up to 3 months.

Thaw enchiladas in the fridge overnight.

Preheat oven to 160°C fan-forced (180°C conventional). Remove and discard foil and plastic wrap from baking dish. Bake for 35-40 minutes or until golden and heated through.

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