Chop the pepper and the aubergine into 2cm/¾ inch cubes. Slice the red onion into 1cm/½ inch thick slices. Put the chopped vegetables in a bowl and add the olive oil, cumin, oregano and paprika, and a generous seasoning of salt and pepper. Mix well with your hands, then tip into the air fryer basket/drawer. Air fry at 180ºC/360ºF for 15 minutes or until the peppers have a barbecue-style grilled look.

Whilst the veggies are cooking, put all the remaining filling ingredients in a mixing bowl and add half of the jar of salsa. When the veggies are cooked, add them to the bowl and stir.

Divide the filling evenly amongst the tortilla wraps. Roll each one up tightly, tucking in the top and bottom as you roll, like you’re preparing a burrito. Place four of the enchiladas in a freezer container and freeze for another day, and place the remaining four enchiladas, side by side, into a 18cm/7 inch square foil tray/pan – or a ceramic dish, paper liner or silicone container also work well. Push them close together in the tray to keep them in place.

Spray the tops of the enchiladas with olive oil to help them crisp up, then place the tray into the air fryer basket. Air fry at 180ºC/360ºF for 8 minutes, or until they are crisp and not soggy at all.

Spoon over enough of the remaining salsa to cover the wraps, then sprinkle with the grated Cheddar. Continue to air fry at 160ºC/320ºF for 7 minutes, or until the salsa is piping hot and the cheese has melted.

Serve with your favourite enchiladas sides – we had ours with sliced avocado and sour cream.