WARM UP WINTER

A vegan Mexican-style menu

This recipe takes some long-life pantry items, freshens them up with a bit of chunky salsa, and boom! A gourmet meal that makes a perfect leftover plate for breakfast, lunch or dinner the following day.

Serves 4

2 x 400g cans black beans,

drained and rinsed

400g can sweetcorn, drained 1 heaped tsp each salt, onion powder, garlic powder, ground coriander, ground cumin and sweet smoked paprika

100g vegan soft cheese, plus extra

for the topping

10-12 wheat tortillas (about 12cm) 450g jar chunky tomato salsa 100g vegan hard cheese, grated small handful of coriander, finely

chopped (optional)

FOR THE TOPPING

1 ripe avocado, stoned, peeled

and finely chopped

1 tomato, finely chopped

¼ fresh or pickled red onion,

finely chopped handful of coriander leaves,

finely chopped handful of fresh sliced or pickled

jalapeño, finely chopped

1 Heat the oven to 200C/180C fan/gas 7. Combine the beans, sweetcorn, salt and spices in a large bowl. Add the soft cheese and use a potato masher to combine.

2 Pour half the salsa into the base of a large rectangular baking dish. Spoon a heaped tablespoon of the bean and corn filling into one of the tortillas, roll it up and place it, seam-side down, into the salsa. Repeat with the remaining filling and tortillas, arranging them side-by-side in the dish so they’re packed in snugly. Cover with the remaining salsa and the grated cheese.

3 Bake for 20 mins. Meanwhile, combine the toppings in a small bowl. Thin a little vegan soft cheese with some water or plant-based milk until it has a pourable consistency.

4 Remove the enchiladas from the oven and sprinkle over the veg topping mixture, then drizzle with some of the thinned vegan soft cheese, if you like.