Halve the 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 pat dry with kitchen paper, squeezing out as much liquid as possible, then tear into pieces.

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

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

Stir in the garlic, chipotle paste and black beans, then fry for 1 min more.

Stir through the vegetable stock paste, chopped tomatoes, sugar and water for the sauce (see pantry for both amounts). 

Reduce the heat to medium and simmer until thickened, 6-8 mins. Then mash half of 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), reserving a quarter of the bean mixture for the topping. 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, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well. 

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

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

Serve the salad alongside.

Enjoy!