Veggie enchiladas recipe

Ingredients

• 3 green peppers, cut in half
• 6 jalapeños or mild green chillies, left whole
• 6 garlic cloves, unpeeled
• 1 bunch of spring onions, trimmed
• 2 tbsp olive oil
• 1 lime, zest and juice
• 100 g cucumber (or 100g/3.5oz tomatillos or green tomatoes)
• 1 bunch of coriander
• 1 pinch each of sea salt and black pepper
• 1 tbsp olive oil
• 2 red onions, finely chopped
• 1 red pepper, deseeded and finely diced
• 2 garlic cloves, finely chopped
• 1 x 400g/14oz can of pinto beans or red kidney beans, drained
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 8 corn tortillas
• 200 g soured cream
• 150 g vegetarian Cheddar cheese, grated
• 4 lime wedges
• 1 handful coriander leaves
• 4 dollops leftover soured cream