Smoky Meat-Free Mince Enchiladas with Tomato Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Peel and finely chop the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until softened

While the onions are cooking, dissolve the vegetable stock mix and tomato paste in 250ml [500ml] boiled water – this is your tomato stock

Once the onion has softened, add the meat-free mince, ground cumin, smoked paprika and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 4-6 min or until browned, breaking it up with a wooden spoon as you go

Meanwhile, grate the cheddar cheese

Increase the heat to high, add the tomato stock and cook for 2-3 min further or until the sauce has thickened to a ragù-like consistency – this is your smoky meat-free mince filling

Grease an oven-proof dish with a little olive oil

Once thickened, divide the smoky meat-free mince filling between the tortillas

Roll each tortilla up and arrange them into the greased oven-proof dish

Top with the grated cheese and a drizzle of olive oil

Put the dish in the oven for 8-10 min or until the tortillas are beginning to crisp and the cheese has melted – these are your smoky meat-free mince enchiladas

While the enchiladas are cooking, chop the cherry tomatoes in half

Trim, then slice the spring onions

Chop the coriander finely, including the stalks

Add the halved cherry tomatoes, sliced spring onion and chopped coriander to a bowl with a drizzle of olive oil and a pinch of salt and pepper

Stir it all together – this is your tomato salsa

Serve the smoky meat-free mince enchiladas topped with the tomato salsa

Enjoy!