• Preheat the oven to 180°C (fan)/200°C/gas mark 6.

For the tomato sauce

• First make the tomato sauce. Heat 1 tbsp olive oil in a saucepan. Add 1 chopped onion and sauté or 10 minutes over a medium-low heat until golden brown. Add 2 cloves crushed garlic and ½ tsp ground cumin. Stir well and cook for a further minute.
• Add a tin of chopped tomatoes and 1 tbsp tomato purée. Stir well and simmer while you make the peppers and beans. Stir occasionally.

For the red pepper

• Next saute the red pepper. Heat 1 tbsp olive oil in a frying pan and fry the red pepper until soft. Stir occasionally. When cooked transfer to a bowl.

For the refried beans

• Use the same frying pan to make the refried beans.
• Heat 1 tbsp olive oil in the pan.
• Add the chopped onion, and fry gently over a medium-low heat until soft.

Stir in 2 cloves crushed garlic and sauté for a minute then add 1 tsp ground cumin, 1 tsp ground coriander and 1 tsp dried oregano and cook for a further minute.
• Add a tin of beans, with the water they came in, and warm through. Mash slightly as you go. Cook for 5-10 minutes until you have the consistency of a thick soup. Add a little more water if it seems too dry.

To make the enchiladas

• Cook the sweetcorn if needed - tinned sweetcorn won’t need to be cooked.
• Blend the tomato sauce with a handheld blender until smooth.
• Get a large roasting dish out and place one tortilla in it. Add a little of the black bean filling to it, some red pepper and some sweetcorn. Roll up and repeat with the remaining seven tortillas.
• Pour over the tomato sauce and top with grated cheese.
• Bake in the oven for 20 minutes until the cheese is bubbling.
• Sprinkle over some fresh coriander if liked