Easy Beef Enchiladas

Meanwhile, halve, peel and thinly slice the onion into half moons. Add to the pan with the browned beef. Stir and cook until soft, 6 mins. Drain and thoroughly rinse the kidney beans in a colander. Put them in a mixing bowl and mash with a potato masher or fork. Once the onion is soft, add the fajita seasoning. Cook for 1 minute more. TIP: Some like it hot, but if you're not one of them, just use a bit less spice.

Add the beans to your pan along with the tomato passata and a pinch of salt. Refill the passata carton(s) one-fifth with water, swirl it around and add this too. Let the mixture simmer gently on low heat until it has reduced by half and is lovely and thick, 12-15 mins. Meanwhile, roughly slice the baby gem lettuce and chop the vine tomato into 2cm chunks.

Once the beef mixture is thick, take it off the heat. Spoon equal amounts down one side of each tortilla. Roll the tortillas up into cylinders and place them in an ovenproof dish. Pack them snugly, side by side, with the folded edge downwards so they don't unroll. Grate over the cheddar cheese. Place on the top shelf of your oven and bake until the cheese melts!

Whilst the enchiladas are in your oven, pop the sour cream in a small bowl. Grate in the lime zest and add a few good grinds of black pepper. Mix well.