Creamy Ricotta Enchiladas

Heat half the oil in a pan and gently fry the onion and garlic until soft and translucent. Add the chopped tomatoes, chilli powder and chilli flakes, and season with salt and pepper to taste. Lower the heat and leave to simmer.

In a separate pan, heat the remaining oil and gently fry the pepper. After a couple of minutes, add the mushroom and continue to cook until both vegetables are soft (around 5 minutes).

In a large mixing bowl, combine the cooked pepper and mushrooms, beans, ricotta cheese, garlic powder and the chopped coriander. Add more salt and pepper if desired.

Heat the oven to 200°C (Gas Mark 6/400°F).

In the bottom of a suitably sized baking dish, add one spoonful of the tomato sauce, and spread to just cover the base.

Spoon a quarter of the ricotta mixture along the length of each tortilla and roll tightly. Lay each wrap in the baking dish, and top with the remaining sauce and the grated cheese.

Bake in the oven for 20 minutes, or until the cheese is melted and browned.