Ingredients pt 1

• 1 red onion, diced
• 1 clove garlic, crushed
• 1 red pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne
• 2x 400g cans of kidney beans in chilli sauce
• 6 wraps of your choice
• 80g vegan or ordinary cheddar cheese, grated
• 2 packets of Gosh! sweetcorn and quinoa Bites
• 200ml vegan or ordinary crème fraiche
• Rapeseed or sunflower oil

Serving Ideas

• Fresh coriander, guacamole, salad leaves

Method pt 2

1. Preheat your oven to 180C (fan).
2. Heat a glug of oil over a medium heat in a large pan and add the chopped onion. Cook for 5 minutes, then add the garlic and sauté for a further 2 minutes.
3. Stir in the chopped red pepper and cook for another 5 minutes, before adding in the spices.
4. Mix in the spices, ensuring the veg is well covered and cook for a further 5 minutes, until you begin to smell the aromas from the spices. Pour in your tins of kidney beans and stir everything together. Season and leave to simmer for about 10-15 minutes.
5. Once the pepper is tender, take your bean mixture off the heat and allow to cool slightly.
6. Lightly grease a large baking pan, big enough to hold the 6 enchiladas. Distribute the mixture evenly across the 6 wraps and sprinkle over a little cheese (saving some for the top).
7. Place 2 or 3 Gosh! Sweetcorn and Quinoa bites on top of the bean mixture and roll them up tightly before adding them to the tray.
8. Cover the top with the crème fraiche and sprinkle over the remaining cheese.
9. Bake in the oven for about 20 minutes, until the cheese has melted and the wraps are golden and crispy.
10. Serve with plenty of guacamole, coriander and salad leaves, then dig in!