Mexican Style Beef Enchiladas

Heat a frying pan on medium-high heat (no oil). Once the pan is hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. When the mince has browned, drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, drain and rinse the mixed beans in a sieve.

Lower the heat to medium and add the Mexican style spice mix to the beef (add less 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 pantry for amount).

Use a masher to gently crush half the beans in the pan. 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. TIP: Add a splash of water if necessary.

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.