Cheesy Chorizo Enchiladas

Heat a glug of oil in a frying pan on medium-high heat. Add the chorizo, cook for 5 mins. Remove from the pan, set aside. Add the onion and pepper to the pan. Cook until soft, 5 mins. Stir in the tomato purée and fajita seasoning (use less if you don't like spice), cook for 1 minute more. Add the black beans, chorizo, water (amount specified in the ingredient list) and pop on a lid. Reduce the heat to medium, cook for 5 mins.

Once the 5 mins is up, remove the lid from your pan. Simmer until the liquid has almost evaporated, 3-4 mins, then remove from the heat. Roughly mash the mixture with a potato masher. Stir in the lime zest. Taste and season with salt and black pepper if needed. Lay the tortillas on a board (two per person), spoon the mixture down the centre of each then roll them up into cylinders.

Drizzle a little oil over the bottom of an ovenproof dish, then lay in the tortillas. Pack them snugly, side by side, with the folded edge downwards so they don't unroll. Spoon the crème fraîche over the top in dollops and then spread it out evenly. Grate the cheddar cheese on top, then bake on the top shelf of your oven until golden brown, 15-18 mins.

Meanwhile, squeeze the lime juice into a large bowl. Add the honey and olive oil (amount specified in the ingredient list). Season with salt and black pepper. Whisk together with a fork and your dressing is made! Halve the cucumber, scrape out the seeds with a teaspoon (discard the seeds) and chop the flesh into 1cm chunks.