Mushroom Enchiladas

Preheat the oven to 180c.

Start with your sauce. Heat 2 tbsp of olive oil in a large frying pan over a medium heat and add in one onion, 2 cloves of garlic, smoked paprika, chilli powder and cumin. Stir and cook for 3-5 minutes, until the onion has softened and the garlic and spices start to release a delicious, sweet aroma.

Add in the tin of chopped tomatoes and 200ml of water and allow to simmer for a minute or so, then add in your Knorr vegetable stock pot and allow this to melt into the sauce. Simmer your sauce for 15 minutes, then pour into a bowl and allow to cool to one side.

In the same pan you used for the sauce, heat 2 more tbsp of olive oil over a medium heat. Add the remaining onion and 2 cloves of garlic, jalapeno, smoked paprika and cumin to the pan and cook for 2-3 minutes until softened and sweet. Now turn up the heat and add in your thickly sliced mushrooms, red peppers and beans. Stir and cook for 10 minutes until your mushrooms have shrunk considerably in volume.

Meanwhile, mash your avocados and season with some lime juice, salt and pepper.

Now to construct the enchiladas: Spoon a generous portion of the cooked mushroom filling into the center of your tortillas and top with a line of guacamole and a line of diced tomatoes.

Roll up your enchiladas, leaving the ends open and exposed. Line all eight of these up next to each other in an oven dish or baking tray and set aside.

Blend the cooled sauce until smooth and pour over the middle third of your rolled tortillas, leaving the ends exposed

Top with grated cheddar and sliced jalapeno and bake in the oven for 30 minutes, until the cheesy topping is golden and crispy at the edges.

Top with grated cheddar and sliced jalapeno and bake in the oven for 30 minutes, until the cheesy topping is golden and crispy at the edges.