Warm up winter

Bring some spice to cold evenings with this Mexican-inspired feast. Each dish is vegan-friendly and made in one pot, so it’s easy to put together and suitable for everyone

Easiest enchiladas

This recipe takes some long-life pantry items, freshens them up with a bit of chunky salsa, and boom! A gourmet meal that makes a perfect leftover plate for breakfast, lunch or dinner the following day.

Serves 4

2 x 400g cans black beans, drained and rinsed

400g can sweetcorn, drained

1 heaped tsp each salt, onion powder, garlic powder, ground coriander, ground cumin and sweet smoked paprika

100g vegan soft cheese, plus extra for the topping

10-12 wheat tortillas (about 12cm)

450g jar chunky tomato salsa

100g vegan hard cheese, grated small handful of coriander, finely chopped (optional)

FOR THE TOPPING

1 ripe avocado, stoned, peeled and finely chopped

1 tomato, finely chopped

¼ fresh or pickled red onion, finely chopped handful of coriander leaves, finely chopped handful of fresh sliced or pickled jalapeño, finely chopped

1 Heat the oven to 200C/180C fan/gas 7. Combine the beans, sweetcorn, salt and spices in a large bowl. Add the soft cheese and use a potato masher to combine.