Baked beef enchiladas

Heat the oil in a large frying pan or wok and cook the mince over a high heat for 5 minutes, until browned. Add the red onion and seasoning and stir fry for 2 minutes.

Mix in the beans and their sauce, then add the chopped tomatoes and simmer gently for 10 minutes, adding a splash of water if it’s looking too dry.

Preheat the oven to 200ºC, gas mark 6. Place 1/5 of the chilli mixture in the centre of each tortilla with a scattering of the cheese. Roll up and place in a small roasting tin about 26x20cm. Repeat for all 4 tortillas.

Spoon the remaining chilli over the enchiladas, then sprinkle with the remaining cheese. Bake for 8-10 minutes until melting and golden. Scatter with the coriander leaves, then serve.