• Preheat grill to high. • Drain and rinse red kidney beans (see ingredients). • In a large frying pan, heat a generous drizzle of olive oil over high heat. • Cook plant-based chicken strips, tossing, until browned, 2-3 minutes. Transfer to a plate.

• Return frying pan to high heat with a drizzle of olive oil. Cook soffritto mix, stirring occasionally, until softened, 3-4 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in garlic paste, tomato paste and Mexican fiesta spice blend, until fragrant, 1 minute. • Add beans, the water and cooked chicken strips, stirring, until slightly thickened, 1-2 minutes. Season to taste.

• Drizzle a baking dish with olive oil. • Lay mini flourtortillas on a chopping board. Spoon filling down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and mixture, ensuring they fit together snugly in the baking dish. Drizzle over olive oil. • Grill until tortillas are just golden and warmed through, 6-8 minutes.

• Meanwhile, finely chop tomato. Roughly chop coriander. • In a small bowl, combine tomato, coriander, a drizzle of vinegar and olive oil. Season to taste. • Divide plant-based chick'n enchiladas between plates. • Top with tomato & coriander salsa. Serve with plant-based aioli. Enjoy!