Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve.

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sliced pepper and fry until just soft, 3-4 mins.

Stir in the garlic, chipotle paste (add less if you'd prefer things milder) and black beans, then fry for 1 min more.

Stir the veg stock paste, chopped tomatoes and sugar for the sauce (see pantry for amount) through the bean mixture. 

Reduce the heat to medium and simmer until thickened, 7-8 mins, then mash half the black beans with a fork in the pan.

Meanwhile, preheat your grill to high.

Once the sauce has thickened, lay the tortillas on a board (3 per person). Reserve a quarter of the bean mixture for the topping, then spoon the remaining bean mixture down the centre of each, then roll them up to enclose the filling.

Drizzle a little oil over the bottom of an ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll.

Top with the reserved bean mixture and torn mozzarella. Grill until golden and the cheese is bubbling, 5-6 mins.

In a medium bowl, add the red wine vinegar, a drizzle of olive oil and sugar for the dressing (see pantry for amount). Season with salt and pepper, then mix well. 

Just before you're ready to serve, toss the rocket in the dressing.

When everything's ready, share your chipotle black bean enchiladas between your plates.

Serve the salad alongside.

Enjoy!