Preheat your oven to 220°C/200°C fan/gas mark 7. 

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, passata, sugar and water for the sauce (see pantry for both amounts) through the bean mixture. 

Reduce the heat to medium and simmer until thickened, 3-4 mins, then mash half of the beans using a potato masher or the back of a fork.

Add a splash of water if it's a little too thick.

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 mozzarella. Bake on the top shelf of your oven until golden, 8-10 mins.

Meanwhile, in a medium bowl, add the red wine vinegar, sugar and olive oil 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 through the dressing.

When everything's ready, share your chipotle black bean enchiladas between your plates. Drizzle over the soured cream.

Serve the rocket salad alongside.