Black Bean Chipotle Enchiladas

Meanwhile, drain and rinse the black beans in a sieve. Pop half of them into a medium bowl and roughly mash with the back of a fork.

Grate the cheese.

Peel and grate the garlic (or use a garlic press). 

Drain the sweetcorn in a sieve.

Heat a large frying pan on high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.

Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Transfer to a medium bowl, then add the coleslaw and mayonnaise. Season with salt and pepper, toss to coat and set aside.

Return the (now empty) frying pan to medium heat with a drizzle of oil.

Once hot, add the garlic and cook, 30 secs. Add the black beans (whole and mashed), passata, chipotle, vegetable stock and sugar for the sauce (see pantry for amount). Taste, season with salt and pepper if needed. Stir to combine and bring to the boil. Simmer until thickened, 2-3 mins.

Lay the tortillas on a board (2 per person), spoon the black bean mixture down the centre of each, then roll them up to enclose the filling.

Drizzle a little oil over the bottom of an ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll. Top with the cheese.

Bake on the middle shelf of your oven until golden, 8-10 mins.

When the wedges have 5 mins remaining, remove the tray from the oven. Drizzle with the honey (see pantry for amount). Toss to coat, then roast for the remaining time.