Start by making the filling. Saute the onion in a little oil until softened and golden, add the white spring onion, spices and tomato, and gently fry for about 5 minutes, or until the tomato has softened. Add the stock, pork and cooked vegetables and simmer for 10 minutes until its a looseish consistency but not soggy either! Transfer to a bowl to cool slightly.
Pre- heat oven to 200.
In the now empty frying pan, put all the sauce ingredients apart from the cheese and bring to the boil and cook for about 5 minutes, stirring regularly. Remove from the heat and stir through the cream.
Start assembling the enchiladas by warming the wraps in the oven for a couple of minutes to soften or in the microwave. Place a quarter of the filling on one side of the wrap, and carefully turn in the opposite sides and fold over the bottom, tightly into a roll to make a parcel. Place on a suitable baking dish (line if necessary - mine stuck despite it being non-stick!!) and repeat with the further wraps.
Meanwhile cook the rice - fry the oil and cumin seeds for a minute, then stir in the rice and beans, cover with two times the rice volume in vegetable stock - sorry I didn't measure in grams as I always cook rice this way until the liquid has absorbed. It should be slightly sticky texture wise - you won't need to drain it.