Vegetarian enchiladas

1 ripe avocado, peeled and cubed

a handful of mint leaves, chopped

juice of 1 lime

2 tbsp olive oil

½ red onion, finely chopped

1 courgette, sliced into strips

2 red peppers, sliced into strips

30g fajita spice mix (homemade or shop-bought)

1 garlic clove, crushed

2 tortilla wraps

60ml tomato passata

50g Cheddar, grated (optional, remove for vegan or use vegan approved option)

2 tbsp Greek yoghurt, to serve (optional, remove for vegan or use vegan approved option)