Preheat the oven to 190 degrees Celsius, 170 for fan assisted.

Heat the olive oil in a large frying pan or wok over a medium/high heat. Add the prepared vegetables and lime juice and stir fry until tender.

Whilst the vegetables are cooking, add all the enchilada sauce ingredients to a saucepan. Stir to combine and bring to a gentle boil then reduce to a simmer, cooking for 5 or so minutes to thicken and reduce the sauce.

Add half of the cooked sauce to the vegetables and stir to combine. Reserve the remaining sauce to one side.

Add the Refried Beans to a pan, cooking as per the packet guidelines.

Divide the Refried Beans evenly between the Street Taco wraps, spreading a thick layer over each.

Divide the cooked vegetables between the center of the Street Taco wraps, then roll tightly around the filling. Arrange the filled wraps seam side down in a small ovenproof dish, so they are closely packed together.

Pour over the remaining enchilada sauce and scatter over the remaining cheese.

Transfer to the oven to bake for 20-25 minutes until piping hot through and the cheese is golden.

Scatter over the Serrano Green Chillies to serve.