Preheat your oven to 180Fan, 200C
To Make the Refried Beans
Heat the oil in a small saucepan.
Fry the onions gently until soft.
Add the beans, garlic, chilli and paprika and fry gently for a further 2 minutes.
Add the water and simmer until all the water has evaporated and the beans are very soft.
Mash roughly with a fork.
To Make the Quorn Meat Free Chicken
Heat the oil in a large frying pan.
Add the onion and fry gently until soft.
Add the Quorn Pieces, and fry for 5 minutes until browned.
Add the garlic, paprika and cumin and fry for a further minute until fragrant.
Add the tomatoes, sweetcorn and water and simmer for 10 minutes (15 if you are using frozen Quorn Pieces) - increase the heat to boil off any remaining liquid) .
To Make the Tomato Sauce
Stir the sun dried tomato paste into the passata and simmer for 5 minutes.
To Construct your Enchiladas
Divide the bean mixture and the Quorn mixture into 4 equal amounts.
Lay a flour tortilla on your chopping board.
Spread ¼ of the bean mixture in the middle of the tortilla, top with ¼ of the Quorn mixture.
Fold in the top and bottom of the tortilla and then the sides
Place in an ovenproof dish, seam downwards.
Repeat with the rest of the tortillas.
Cover the tortillas with the tomato sauce.
Sprinkle generously with cheese.
Bake in the preheated over for 20 minutes or until the cheese is bubbling and beginning to brown.
Serve sizzling hot