Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Heat 0.5 tablespoon Olive oil in a pan and cook 1 Red bell pepper, 1 Yellow bell pepper, 1 Onion, 10 Mushrooms and 1 Courgette (zucchini) until softened - about 7 minutes.
Add 1 can Black beans and stir.
Pour in half 1 batch Enchilada sauce sauce. Mix well.
Divide the vegetable and bean mix between6 Whole wheat tortilla wraps.
Roll them up like a burrito and lay fold-side down in an oven dish.
Pour over the remaining enchilada sauce.
Sprinkle over 60 g Reduced fat cheddar
Bake for 30 minutes.
Serve with cubed Avocado and Fresh coriander (cilantro) sprinkled on top.
Notes
If you like your enchiladas really spicy, then feel free to add an extra teaspoon of chilli powder to the sauce mix, or you could stir a spoon of chipotle paste in to the sauce whilst it is cooking. American chilli powder is a lot milder than what we get here in the UK, so bear that in mind.
Add a pinch of cinnamon to the sauce for an extra punch of flavour.
Why not intensify the veggie flavour by roasting all your vegetables first.
Make sure that your tortillas are warmed, otherwise they can crack when you roll them.
We used cheddar on top of ours, but you could use a mixture of grated cheeses that melt well.
You could swap the black beans for pinto beans or even chickpeas.
Make these vegan by using your favourite vegan cheese substitute that melts well.