1 hour 5 mins

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3 tbsp vegetable oil

3 tbsp flour

3 tbsp tomato puree

720ml chicken stock

1 tbsp hot chilli powder (or to spice preference)

1 tsp cumin

½ tsp oregano

¼ tsp garlic powder

¼ tsp onion powder

Salt & pepper (to taste)

1 large red pepper (finely diced)

1 medium white onion (finely diced)

2 cloves of garlic (finely diced)

500g lean minced Beef (5-10% fat)

2 tsp paprika

2 tsp cumin

1 tsp oregano

½ tsp salt

¼ tsp black pepper

8x 6"-7" flour tortilla wraps

Half a 435g of refried beans

200-250g cheddar (to top)

100-150g Mexican/spicy cheese blend, (to stuff inside)

Sour cream (recommended)

Avocado (diced)

Fresh tomato (diced)

Green/spring onion (finely sliced)

Fresh coriander (finely diced)

Lime wedges

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1. In a large pot or pan over medium heat, add 3 tbsp oil. Once hot, stir in 3 tbsp flour until blended, then stir in 3 tbsp tomato puree. Fry it off for a minute or so, then gradually add in the stock, whisking as you go to avoid any lumps forming.

2. Season with chilli powder, cumin, oregano, onion powder, garlic powder and salt & pepper to taste. Simmer for a few minutes to thicken, then remove from heat (it will thicken more as it rests).

3. In a large pan over medium heat, add a drizzle of oil, then add in the onion, red pepper and garlic. Fry until it all softens and begins to take on colour, then add in the beef. Break up with a wooden spoon and fry until browned.

4. Stir in the paprika, cumin, oregano, salt and pepper, then stir in ¼ cup / 60ml of the enchilada sauce. Remove from heat.

5. Preheat the oven to 180C.

6. Lay out all of the wraps and spread each one with a dollop of refried beans in the bottom ⅓ of the wrap. Top with the beef, finish with some cheese, then tightly roll up.

7. Spread ¼ of the remaining enchilada sauce in a 11" x 14" baking dish, then place in the enchiladas seam-side-down. Pour over the remaining sauce, sprinkle with cheese, then bake in the oven for 25-30mins, or until the cheese is golden and gooey on top with the sauce bubbling around the edges.

8. Sprinkle over coriander whilst in the pan, then serve up individual portions with desired toppings!