Chicken and Black Bean Enchiladas

While the potatoes cook, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese. Drain and rinse the black beans in a sieve. Put half the beans into a small bowl and roughly mash with the back of a fork.

Once the chicken is browned, stir in the garlic, tomato puree and chipotle paste (use less if you don't like heat). Cook for 1 min, then pour in the water for the beans (see ingredients for amount), chicken stock paste and black beans (whole and crushed).

Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened and the chicken is cooked through, 4-5 mins. Stir occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Continue cooking for a little longer if it needs to thicken more, or add a splash of water to loosen.

Lay the tortillas on a board (2 per person), spoon the filling down the centre of each then roll them up to enclose the filling. Drizzle a little oil over the bottom of an ovenproof dish then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll. Top with the grated cheese. Bake the enchiladas on the top shelf of your oven until golden, 10-12 mins.