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Yvonne says: "This vertisale dish takes under 20 minutes to prepare before popping in the oven to bake for about 15 minutes. It's a crowd-pleasing mid-week dinner that will always turn out delightful! Once baked, it will freeze well too."

Ingredients (Serves 6):

• 1 tablespoon olive oil
• 1 aubergine
• 1 onion
• 2 courgettes
• Packet of taco seasoning
• 2 tins of plum tomatoes
• 1 drained tin of black beans
• 1 drained tin of borlotti beans
• 300ml soured cream
• 250g cheese (any type)
• 6 tortilla wraps

Method:

1. Fry onion, aubergine and courgette until cooked and soft.
2. Add taco seasoning (from a packet), fry for about a minute then add tinned plum tomatoes and the drained black beans / borlotti beans.
3. Fry for about 5 minutes, then add 4 dollops of soured cream. Can add water if too thick.
4. Add half of grated cheese into sauce, and stir.
5. On a baking dish, spread some sauce at the bottom to prevent it being sticky.
6. On a wooden board, lay out the tortilla wrap. Add the sauce mixture. Roll it and put it in a row on the baking dish. Continue with all 6 tortilla wraps.
7. Then spread the left over sauce on top, add more soured cream on top, and then sprinkle with the rest of cheese.
8. Cover with foil and bake for about 15 minutes. Take out the foil at the last 5 minutes if you want the cheese top to be crispy.
9. Let it stand for 10 minutes then add dollops of soured cream and some scattering of fresh coriander leaves.

Yvonne's Top Tips:

• The way you cut aubergines and courgettes saves time - cut them length wise then in small widths.
• Use a taco seasoning packet and use all of it - equivalent to 6 tsp. Save money from buying separate spices and then you have no waste! You can also use cajun seasoning if you prefer.
• If you want to make your own taco seasoning, use the following spices: chilli powder, ground cumin, salt, garlic powder and onion powder, paprika and cayenne pepper.
• I prefer to use tinned plum whole tomatoes as you get more out of it. The tomatoes are also more intense whereas chopped tomatoes tend to be watered down. You can always cut the tomatoes in the pan while cooking.
• Creamy enchiladas taste better, particularly at the top, rather than having it too 'tomatoey'. It is also more robust.
• If you want extra spice, add 1/2sp cayenne pepper in the sauce mixture!
• If you want to add meat, leftover beef mince or leftover chicken works wonders in this dish!
• Putting a layer of sauce mixture on the base of the baking dish makes the tortillas softer when cooked, and it prevents stickiness.
• The vegetarian enchiladas freeze well for up to 2 months. Defrost the night before in the fridge before baking.
• You could even use cheesy stringy sticks inside each tortilla wrap to make it extra cheesy!