Cancer Research UK is challenging the nation this November to go vegetarian or vegan for the month in a bid to raise money for the charity – dubbed the Veg Pledge! Whether you are taking part or not, this veggie twist on a Mexican favourite will hit the spot!

Serves: 2
Preparation time: 50min

1. Preheat the oven to 180°C. Place the California walnuts, cauliflower, mushrooms and onion into a food processor. Blend until the mixture is finely chopped, resembling the texture of ground meat.
2. Transfer this mixture to a large frying pan and add the smoked paprika, cumin, oregano, chillies and 120ml of the enchilada sauce. Cook over medium-high heat for around 10min, or until the vegetables are tender and any liquid in the pan has evaporated.
3. Stir in the spinach and cook for another 1-2min, until wilted.
4. Spread a thin layer of enchilada sauce evenly onto the bottom of a baking dish.
5. Spoon the mixture into each tortilla, roll up and place seam side down in the tray. Pour the remaining enchilada sauce evenly over the top.
6. Top with cheese (optional), cover with foil and bake for 20-30min, until heated through and the edges are slightly crispy.
7. Serve immediately, garnished with the chopped onion and coriander, if using.