Veggies- Preheat the oven to 180ºC. and line a baking tray with non-stick baking paper. Make your spice mix with cumin, chilli powder, and paprika. Set aside while you chop the veggies. Slice the peppers and onion. Chop the sweet potato into 2cm cubes and the cauliflower into florets. Toss with the olive oil and sprinkle with the spice mix. Roast in the oven for about 20 minutes until the sweet potatoes are soft and the other vegetables are starting to caramelise.

Sauce- Heat 2 tablespoons of olive oil in a pan and add in the flour. Bring the olive oil and flour sauce to a simmer and add in your spices. Make the vegetable stock using a stock cube and boiling water. Slowly pour the hot stock into the pot of spices whisking while you pour. Add in the tomato puree and let the sauce boil for a minute and remove from the heat until you're ready to build the enchiladas.

Filling- When the vegetables are all soft and roasted place them in a bowl and add in the drained corn and drained and rinsed kidney beans. Toss them all together really well. Lay a flour tortilla on a chopping board and place some of the vegetable fillings down the centre. Roll the tortilla and place with the seam down on a baking tray. Continue to roll until you have 6-8 tortillas depending on how big you make them.

Baking- Spread some enchilada sauce on the bottom of a cast-iron roasting tray or a casserole pan. Place the rolled enchiladas seam side down in the sauce and pour over more sauce. Cover the enchiladas with the cheese and bake for about 20 minutes until the cheese is melted and bubbling and the sauce is bubbling up around the edges.

Serving- Serve with sliced avocado, chopped coriander and Greek yoghurt or sour cream