enchiladas are the ultimate comfort food and these veggie ones are full of delicious carby goodness to make your tummy happy!! this recipe makes four enchiladas - perfect for a full family dinner with spicy wedges and salad.

ingredients:

175g quorn chicken pieces
one 205g can of kidney beans in chilli sauce
one red pepper, chopped
one red onion, diced
one garlic clove, crushed
bunch of fresh coriander, finely chopped
ground cumin
ground coriander
tablespoon of brown sugar
100g sweetcorn
300ml passata
4 tortilla wraps
sour cream
bag of grated cheese

method:

heat up a tablespoon of olive oil in a large pan. fry the pepper, onion, fresh coriander and half the garlic clove for 10 minutes until soft. in a separate pan, fry the quorn pieces in a teaspoon of olive oil.

mix into the veg once done. add the kidney beans (including the sauce), sweetcorn and a pinch of cumin and coriander into the veg and chicken and fry for another five minutes.

in a separate bowl, mix the passata with another pinch of cumin and coriander and the sugar. line the bottom of an oven proof dish with the passata mix.

split the enchilada mix equally between the tortillas and wrap tightly. pop them in the dish on top of the passata mix.