Chilli Bean Enchiladas with Corn Salad

Steps

1. oven to 220°C. Lightly grease a baking dish (measuring about 15 x 20cm). Bring a small pot of water to the boil.
2. Place all enchilada sauce ingredients in a small pot on low-medium heat. Cook for 5-8 minutes, until sauce starts to thicken. Break up any larger chunks of tomatoes with a wooden spoon. Season to taste with pepper.
3. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook spring onion, carrot and courgette for 1-2 minutes, until softened. Add second measure of enchilada spice mix and cook for about 1 minute, until fragrant.
4. Add chilli beans and stock to pan. Cook for 2-3 minutes, until stock has evaporated and sauce has thickened. Add spinach and 2 tablespoons of the cheese (reserve remainder) and cook for about 1 minute, until cheese has melted. Remove from heat and season with salt and pepper.
5. Lay tortilla wraps on a clean, flat surface. Divide bean mixture between wraps. Roll up and place, side-by-side, in prepared baking dish. Pour enchilada sauce over wraps, sprinkle over remaining cheese and bake for 10-12 minutes, until cheese is melted and golden.
6. Add corn to pot of boiling water and cook for 1-2 minutes until tender, drain well. Place in a medium bowl with all remaining salsa ingredients, mix and season with salt and pepper. In another small bowl, combine sour cream and chipotle sauce.
7. cut chilli bean enchiladas into portions and divide between plates. Top with corn salad and chipotle sour cream.