Cheesy vegetarian enchiladas

Preheat your oven to 180°C fan bake. Place a heavy based frying pan over a medium heat with a generous drizzle of oil. Once hot, saute the carrot and courgette for 4-5 minutes.

Add the Mexican seasoning to the pan, along with the drained beans. Stir to combine, then add half of the pasta sauce and bring to a simmer. Cook while stirring for 5-7 minutes or until the vegetables are tender. Season with salt and pepper if required and set aside to cool slightly.

Spread a few spoonfuls of the remaining pasta sauce into the base of a baking dish, then warm the tortillas in the microwave for 20-30 seconds to make them more pliable.

One at a time, lay a tortilla on a board and spoon the bean mixture down the centre. Nestle the enchiladas into the baking dish, seam side down, and repeat with the remaining tortillas.

Spoon the remaining pasta sauce over the surface of the enchiladas, then top with the grated cheese. Cover and bake for 20-25 minutes or until the cheese has melted and the enchiladas are bubbling. Garnish with coriander and spring onion, then serve with sour cream.