Quickfire Beef Enchiladas with Homemade Ranchero Beans

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

Whilst your onion cooks, drain and thoroughly rinse the kidney beans. Mash up the kidney beans in a bowl.

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

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

Once your mixture is thick, take it off the heat. Divide your mixture and spoon it along one end of each tortilla. Roll up your tortillas, place them in a baking dish and grate the cheese over the top. Cook in your oven until the cheese melts.

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