This is a quick, simple and tasty meal. We made our own enchilada sauce using olive oil, a touch of plain flour, chilli powder, cumin, tomato paste, garlic and sea salt. Combine pre-soaked black beans, 2 grated carrots, 1 grated courgette, 1/2 sliced onion with half the sauce and mix. Spoon 2-3 tablespoons of the mixture onto your base - we used rye mountain bread. Roll up in baking pan and once they are all done cover with half of the leftover sauce. Bake for 30-35 minutes at 180 degrees, adding the rest of the sauce halfway. Goes really well with ginger beer.