Preheat the oven to 180°C/350°F/Gas Mark 4.

Thinly slice the mushrooms, dice the onion and chop the courgette.

Heat a drizzle of oil in a large frying pan over medium heat. Add onion and cook until softened.

Add the courgette and mushrooms and cook until soft.

In a bowl mix the tomato passata, mexican spice and cheese.

Add most of the sauce(saving some to top the enchiladas), salt, and garlic.

Stir in black beans and cook until heated through.

Place a scoop of the filling down the center of each tortilla. Roll up and place seam-side up in a baking dish.

Pour the sauce over the tortillas and sprinkle with some cheddar cheese.

Bake in the preheated oven until the cheese is melted and bubbly, about 20-25 minutes.