Heat a small saucepan to a low to medium heat, add the lentils and spices from the lentil sub category and cook for one minute, stirring often. Then add the vegetable stock and 1 tbsp tomato paste and cook for 15-20 minutes until the lentils have softened and mixture is thick.

Start the enchilada sauce – Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 5 minutes, or until soft and just starting to brown at the edges.

Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.

Add the passata, season well with salt and freshly ground black pepper and cook over a low–medium heat for 15 minutes until thickened slightly. Remove from the heat and blend until smooth (optional).

While the lentils are cooking, add a frying pan on medium heat. Once hot, add 1 tsp of oil or some fry spray to the pan. When the oil is hot, add the onion and garlic and cook for 5 minutes, stirring frequently. Add the fresh chilli now, if using. Then stir in the chilli powder and oregano and cook for a further minute before adding the peppers and mushrooms. Once cooked, set aside until the lentils are ready.

Prep a large, deep oven safe dish by spreading a very thin layer of enchilada sauce across the bottom. Lay the tortillas on the work surface and divide the lentil mixture between them. Try to keep the mixture closer to one edge. Roll the tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish. Spoon the remaining enchilada sauce over the top of them once they’re all placed in the dish.

Place the dish in the centre of your preheated oven for 20 minutes until the filling is hot through

Serve and enjoy!