Heat the oil in a pan; soften the onions for a couple of minutes
Add the sweet pepper and continue to fry until softened (5 – 8 minutes)
Add the cumin, salt and pepper – stir and fry for a minute (do not let it burn!)
Add the beans, sweetcorn, tomatoes and passata
Bring to a gentle simmer and cook for 10 mins, stirring regularly
Lightly grease a shallow ovenproof dish
Put 1 tortilla in the dish and top with a couple of generous spoonful of the bean mixture (don’t use it all). Roll up and push to one side of the dish.
Repeat until all of the wraps are filled
Spoon the remaining mixture onto the top of the rolled enchiladas
Sprinkle with the cheese and bake for 15 mins
Meanwhile, make the salad by combining all of the ingredients in a bowl
Scatter the avocado, spring onions and chilli flakes over the enchiladas before serving