Quickfire Beef Enchiladas

Peel and chop the onion in half lengthways through the root, then very thinly slice it widthways into half moon shapes. Heat 1 tbsp of olive oil on medium-low heat in your (now empty) frying pan and cook the onions for around 6 mins, then add the Mexican spice. Tip:Use more or less spice depending on how hot you like it!

Whilst the onion cooks, drain and thoroughly rinse half a tin of kidney beans (this recipe only needs half a tin!). Mash up the kidney beans in a bowl.

Once the onion has softened, stir in the mashed beans. Add the beef mince back into the pan. Stir in the passata with ¼ tsp of salt then refill a fifth of the carton with water, swirl it around and add this too.

Pre-heat your oven to 200 degrees. Let the mixture bubble away gently on low heat until it has thickened enough to fill your tortillas. Meanwhile roughly chop the baby gem lettuce and roughly chop the tomatoes.

Once the sauce is thick, take it off the heat. Divide the mixture into four equal portions and spoon it along one end of each tortilla wrap. Roll up the wrap, place them in a baking dish and grate the cheese over the top. Cook on the top shelf of the oven until the cheese melts.

Whilst your enchilladas are in the oven, zest half the lime. Mix the sour cream with a few good grinds of black pepper and the lime zest.