One Pot Cheesy Black Bean Enchiladas

Step 1

In a large frying pan, fry the onion in a little oil until soft.

Step 2

Add the sugar and garlic and cook for a further minute.

Step 3

Stir through the spices and fry for another minute.

Step 4

Add the squash and the salt and cook until the squash is tender (around 15-20 minutes), but not at all mushy, stirring frequently.

Step 5

Stir through the mild chilli sauce, black beans, tortilla strips and 50g/2 oz of the grated vegan cheese. Simmer on a medium heat for a few minutes.

Step 6

Remove the pan from the heat, sprinkle the (150g/5 oz) remaining cheese over the top and place under a medium grill for a few minutes or until the cheese has completely melted.