Peel and finely chop the onions. Warm a large pan over a medium heat for 1 min. Add 1 tsp oil and the onions. Season with salt and pepper. Cook over a low heat for 8-10 mins till the onion is soft and glossy. Stir now and then.

While the onion cooks, peel and crush the garlic. Finely chop the coriander stalks, setting the leaves aside for later. Halve the chilli, scoop out the seeds and white pith, then finely chop it (jalapeño chillies are hot, so if you prefer a milder heat, just use half the chilli).

Stir the garlic, coriander, chilli and 2 tsp Cajun seasoning into the onions. Stir and cook for 1 min. Add the passata. Cover and bring to the boil. Turn the heat down. Simmer for 5-8 mins till slightly thick, stirring now and then.

While the sauce simmers, drain and rinse the beans. Pull the soft leaves off the kale stems and finely slice them. Add the beans and kale to the tomato sauce and stir to mix. Simmer, without the lid on, for 2-3 mins till the kale is just wilted and tender. Taste the sauce and add a pinch more salt and pepper if you think it needs it.

Heat your grill to high. Pop a tortilla on your work surface. Spoon about 4 tbsp of the bean mix down one half. Carefully roll up to make a cylinder. Pop in a heatproof dish. Repeat to use up all the wraps. Spoon the rest of the bean mix over the top. Coarsely grate the cheddar and sprinkle over the wraps.

Grill the enchiladas for 5-8 mins till the cheese is melted and bubbling. Let them cool for a min in the dish, then serve on warm plates, garnished with the coriander leaves.