Mexican Style Beef Enchiladas

Meanwhile, halve the pepper and remove the core and seeds. Slice into thin strips. When the potatoes are halfway through cooking, turn them and add the peppers to the tray. Return the tray to the oven to roast for the remainder of the potato cooking time until the peppers are soft and slightly charred.

While the veg roasts, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince, season with salt and pepper and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Add the onion to the beef, stir together and cook until softened, 4-5 mins. Meanwhilem drain and rinse the mixed beans in a sieve.

Lower the heat to medium and add the garlic and Mexican style spice mix to the beef (add less spice if you don't like heat). Cook, stirring, for 1 min, then pour in the chopped tomatoes and mixed beans. Season with salt and pepper and add the sugar (see ingredients for amount). Stir together and simmer gently until the sauce is thick, 5-7 mins. Once cooked, remove from the heat and season to taste 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. Grate the cheese over the top. Bake your enchiladas on the top shelf of your oven until golden brown, 10-12 mins.