Mexican Beef Enchiladas

Meanwhile, halve the red pepper and remove the core and seeds. Slice into thin strips. When the wedges are halfway through cooking, remove the tray from the oven, give them a shake then spread the pepper on top. Return the tray to the oven to roast for the remainder of the cooking time until the pepper is soft and slightly charred.

While the wedges and pepper cook, heat a drizzle of oil in a large frying pan on high heat. When hot, add the beef mince and cook until browned, breaking it up with a wooden spoon as it cooks, 4-5 mins. While the beef browns, roughly chop the coriander (stalks and all). Drain and rinse the mixed beans in a sieve.

Lower the heat to medium and add the Mexican spice to the beef (add less if you don't like things too spicy!). Cook, stirring, for 1 minute, then pour in the chopped tomatoes and mixed beans. Stir together and simmer gently until the sauce is thick and tomatoey, 5-7 mins. IMPORTANT: The beef is cooked when it is no longer pink in the middle. Once cooked, stir through half the chopped coriander and remove from the heat. Season to taste with salt and pepper.

Divide the beef mixture between the middle of each tortilla (two per person). Roll up the tortillas, place them in a lightly oiled ovenproof dish seam-side down. Grate the cheddar cheese over the top. Switch the wedges to the middle shelf and bake your enchiladas on the top shelf of your oven until golden brown, 10 mins.