Start by preparing all ingredients; chop the onion, garlic and the tomato.

Preheat oven to 175°C (350°F)

Fry the onion and garlic in a large pan with some oil until translucent

Add the mushrooms, beans, corn, tomato, tomato purée, bbq sauce, cream cheese and the spices and simmer for a few minutes

Grate the cheese and mix 1/3 of it with the yoghurt

Grease an oven dish sized 24x34cm (that can hold 6 rolled tortillas)

Pour 1 can of Taco sauce in the oven dish

Spread some enchilada mixture on to each tortilla and top with some cheese before rolling them together. Arrange enchiladas in the oven dish with the seam sides down.

Pour the second can of Taco sauce over the enchiladas and then spread the yoghurt cheese mixture on top

Bake in oven for around 20 min