Comida Mexicana Inspired Feast

In a medium bowl, combine the olive oil for the salsa (see pantry for amount), half the lime juice and a pinch of sugar (if you have any). Season with salt and pepper. Add the tomatoes, toss to coat, then set aside.

Spread the chips on a large baking tray in a single layer. Drizzle with oil and season with salt and pepper. Bake on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle. 

Add half the tomato puree and cook until fragrant, 1 min.

Stir in the whole and mashed black beans, chipotle paste (add less if you'd prefer things milder), the sugar and water for the chicken (see pantry for both amounts) and half the chicken stock paste. Bring to the boil and simmer until thickened, 2-3 mins, then remove from the heat.

Lay the tortillas on a board (2 per person). Spoon the chicken and black bean filling down the centre of each, then roll them up to enclose the filling.

Drizzle a little oil over the bottom of a large ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll. Sprinkle over two thirds of the cheese.

Cut the remaining tortillas into triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. TIP: Use two baking trays if necessary.

Bake the enchiladas and tortilla chips on the middle shelf of your oven until golden, 8-10 mins.

Meanwhile, wipe out the (now empty) frying pan and return to medium-high heat (no oil). 

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the Mexican style spice mix and remaining tomato puree. Fry, 1 min. 

Stir in the honey, water for the beef (see pantry for both amounts), a squeeze of lime juice and the remaining chicken stock paste. Bring to the boil and simmer until thickened, 2-3 mins. Remove from the heat. 

Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little too thick.