Packed with expert tips and creative ideas, a new book from the people behind a plant-based meal kit service will inspire you to craft delicious and entirely vegan meals from scratch

BLACK BEAN ENCHILADAS WITH ‘CHEESY’ TOPPING AND GUACAMOLE

Serves 2-3Takes 10-15 minutes

INGREDIENTS

• 1 red onion

• 250g/8¾oz cherry tomatoes

• 1 green chilli

• 2 limes

• Olive oil

• Salt to season

• 400g tin black beans

• 1 tbsp smoked paprika

• 1 tsp ground cumin

• 1 tbsp tomato puree

• 1 vegetable stock cube

• 6 tortilla wraps

• 50g/1¾oz plant-based cheese

• 1 avocado

• Handful of coriander

1. Preheat the oven to 220°C, 200°C fan, gas mark 7.

2. Finely dice the onion, quarter the tomatoes and finely chop the chilli. Add half the onion to a small bowl with half the tomatoes and half the chopped chilli. Add the juice of 1 lime, then a drizzle of olive oil and a pinch of salt. Stir to combine into a salsa and set aside.

3. Heat a drizzle of olive oil in a frying pan over a medium heat. Add the remaining onion with a pinch of salt and cook for 4-5minutes. Drain and rinse the black beans; add to the pan with the remaining tomatoes and chilli. Stir in the paprika and ground cumin and cook for 1 minute, then add the tomato purée and 250ml/9fl oz boiling water. Crumble in the stock cube and cook for 4-5minutes, until thickened.