Gently heat up 1 tablespoon extra virgin olive oil in a medium pan with a lid and almost immediately add passata, garlic, coriander and cumin. Mix well.

Let it simmer on low heat for 10-15min partially covered with a lid (it will splatter) giving it occasional stir. Taste and season with salt and pepper.

Take off the heat and set aside.

Pour a glug of oil onto a large frying pan and sautée sliced onion until it starts to soften 3-5 min.

Add chopped red pepper and sautée another 2 min.

Add crushed garlic and ground spices and sautee for another minute giving it a good stir.

Pour passata or tinned tomatoes together with a little splash of water to rinse the tin/carton. Add chopped fresh coriander (cilantro) and give it a good stir.

Add chopped chicken, black beans and sweetcorn, stir and let the mixture bubble for 5-10 minutes or until the chicken is warmed through and the sauce has thickened a bit.

Stir in lemon juice and season to your taste with some salt & pepper.

Preheat the oven to 180C.

Pour half of your spiced tomato sauce onto the bottom of large baking dish and spread evenly.

Divide the enchilada filling evenly between 6 large tortillas and fold them into envelopes. Lay them (seam side down) on top of tomato sauce in your baking dish.

Pour the remaining tomato sauce over enchiladas and sprinkle generously with grated cheddar cheese.

Bake in preheated oven for 25-30min.

Serve hot straight from the oven dotted with some sour cream and sprinkled with fresh coriander (cilantro) leaves and some avocado if you wish.