Veggie Enchiladas

Ingredients

• 3 green peppers, cut in half
• 6 jalapeos or mild green chillies, left whole
• 6 garlic cloves, unpeeled
• bunch of spring onions, trimmed
• 2 tbsp olive oil
• zest and juice of 1 lime
• 100g cucumber (or 100g tomatillos or green tomatoes)
• bunch of coriander
• sea salt
• black pepper
• 1 tbsp olive oil
• 2 red onions, finely chopped
• 1 red pepper, deseeded and finely diced
• 2 garlic cloves, finely chopped
• 400g can of pinto beans or red kidney beans, drained
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 8 corn tortillas
• 200g soured cream
• 150g vegetarian Cheddar cheese, grated
• lime wedges
• coriander leaves
• any leftover soured cream