With additional chicken/turkey for the carnivores.
Finely chop a red onion and gently fry in small amount of oil until starting to turn translucent.
Stir in 1tsp of ground cumin and half tsp chilli powder and cook for a couple of minutes. If using meat, add good handful of chunks of cooked chicken/turkey.
Add large tin worth of sweetcorn (I typically use frozen), a drained tin of black beans and a few tablespoons of passata and heat through.
Divide between 6 tortilla wraps, form into enchiladas placing in large lasagne dish (either greased and/oron a small amount of home made tomato sauce). Top with rest of tomato sauce and grated cheddar. Cook in oven at 180C for about 30 minutes
