To make the enchilada sauce, roast the chillies on medium heat for a minute or two (with no grease), then cut them in half and remove the stems, seeds and membranes. Place them in a bowl, cover them with boiling water, and let them sit for half an hour.

In the meantime, peel the garlic and onions, cut the tomatoes and onions in half, and roast all three in the same pan (with no grease), then blend them together with the chillies (including their liquid), boiling water and the seasoning.

Heat some olive oil in a pot, then pour the sauce over it, and cook for half an hour. Mix the chocolate in when done, and set aside.

In a large pan, heat up a generous amount of olive oil, add the onions and carrots, finely chopped, and cook for 5 minutes. Wash and cut the leeks into 2-3 cm pieces, add them to the pan and cook for another 5 minutes.

Add the orange juice and boiling water, just enough to cover everything. Julienne the bell pepper, add it to the pan and cook for 10 minutes on low heat. Then add the rice, lemon juice, salt and black pepper. Cover and cook for another 10-15 minutes, until the rice is fully cooked, but not mushy. Most of the liquid should be gone by then.

Preheat the oven to 180°C, and grease a medium-sized baking dish with olive oil. Drain and rinse the beans, and place them in a small bowl. Have the enchilada sauce, leek mixture and cheese similarly accessible in small bowls.

Take a tortilla wrap and spread two tbsp of the enchilada sauce over it. Add the toppings in a line in the middle: first the beans, then the leek mixture, then top it with grated Emmentaler. Fold the wrap over the middle to cover all the toppings, then finish wrapping it from the other side. Place it upside-down into the baking dish. Repeat the process for the remaining wraps.

Spread the remaining enchilada sauce on top of the wraps, then top it all with the grated mozzarella. Bake for 20 minutes and serve immediately.