Cheese & Chorizo Loaded Chilli Beef Enchiladas

Meanwhile, pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the pepper. Stir fry until starting to colour, 3-4 mins.

Once the pepper has coloured, add the beef mince to the pan, season with salt and pepper. Cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned, stir in the Mexican spice, garlic and tomato puree cook for 1 minute. Pour in the water (see ingredients for amount), black beans (whole and mashed) and the red wine stock pot. Stir to dissolve the stock pot, bring to the boil and simmer until the mixture is nice and thick, 10-12 mins, stirring occasionally.

Meanwhile, grate the cheese. Heat a drizzle of oil in a saucepan on medium high heat. Once hot, add the chorizo and fry until golden, 3-4 mins. Stir in the flour and cook until it forms a paste consistency, 1-2 mins. You've made a roux! Gradually, stir in the water (see ingredients for amount) and bring to the boil - it will thicken into a thick paste like sauce, 1-2 mins. Stir in the cheddar, chilli (add less if you don't like heat), half the coriander and half the sour cream. Remove from the heat.

Taste and season the beef with salt and pepper if needed. Lay the tortillas on a board (2 per person), spoon the beef mixture down the centre of each then roll them up to enclose the filling. Drizzle a little oil over the bottom of an ovenproof dish, lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll. Spoon the cheese sauce over the top in dollops, spread out evenly. Bake on the top shelf of your oven until golden, 8-10 mins (move the wedges to the bottom shelf).