Make the enchilada sauce

• Heat the olive oil in a saucepan and soften the minced garlic.
• Stir in the chilli powder, cumin, smoked paprika and oregano, then add the tomato purée and stock.
• Season with salt, pepper and brown sugar and simmer until slightly thickened.

Cook the beef filling

• Brown the beef mince in a frying pan, breaking it up as it cooks.
• Add the diced red onion and minced garlic and cook until softened.
• Stir in the paprika, cumin and chilli powder, then the drained black beans and season with salt and pepper.

Cook the smoky rice

• Soften the finely chopped onion and minced garlic in a little olive oil in a saucepan.
• Stir in the smoked paprika and rice, then add the tomato passata, water and bouillon powder.
• Cover and cook gently until the rice is tender and the liquid absorbed, then season with salt.

Assemble the enchiladas

• Spread a little enchilada sauce over the base of a baking dish.
• Fill each tortilla with the beef and black bean mixture and a little cheese, then roll up and place seam-side down in the dish.
• Pour the remaining sauce over the top and scatter with the rest of the cheese.

Bake

• Bake until the cheese is melted and bubbling and the sauce is hot through.

Serve

• Top the enchiladas with sliced red onion and fresh coriander and serve with the smoky rice.