Simon Rimmer served up a tasty vegetable enchiladas on Steph’s Packed Lunch.

The ingredients are: 8 wholemeal tortillas, 2tbsp olive oil, 1 onion, peeled and finely diced, 2 cloves garlic, peeled and chopped, 2 sticks celery, chopped, 2tsp chilli flakes, 1tbsp tomato puree, 1 ancho chilli, soaked in water for 10 minutes, drained and chopped, 1tbsp smoked paprika, 400g cooked puy lentils, 400g tin mixed beans, washed and drained, 2 x 400g tins chopped tomatoes, 200g tender stem broccoli, chopped, 2tbsp coriander, chopped, 125g mozzarella, grated and 125g mature cheddar, grated.

To garnish: 75g sour cream, 2 avocadoes, peeled, destoned and sliced, 2 red chillies, sliced and 2tbsp coriander.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.