Crispy Beef Enchiladas

Stir the central American style spice mix into the beef, cook for 1 minute (add less if you don’t like heat). Add the finely chopped tomatoes, stock powder and water (see ingredients for amount). Stir to dissolve the stock powder, bring to a simmer, reduce the heat to medium and cook until thickened, 10 mins. Stir every few mins. Add a splash of water if it gets dry.

Meanwhile, drain and rinse the kidney beans in a sieve. If your kids like kidney beans, add them in to the beef mixture now (if not we'll add them later for the adults). Grate the cheese. Zest and halve the lime. Halve the cherry tomatoes and pop into a large bowl.

Season the beef mixture to taste with salt and pepper. Lay the tortillas on a board (2 per person), if your kids don't like kidney beans, spoon half the mixture down the centre of their tortillas now and roll them into cylinders. Then stir the kidney beans into the remaining beef mixture, spoon the mixture down the centre of the adult's tortillas and roll. TIP: Careful not to overfill your tortillas!

Line an ovenproof dish with baking paper, drizzle in a little oil, then lay in the enchiladas seam-side down. Pack them in snugly. Sprinkle the cheddar on top and bake on the top shelf of your oven until golden, 12-15 mins. In a small bowl, mix the lime juice and zest with the olive oil (see ingredients for amount) and some salt and pepper. This is your dressing.