Heat the Oven: Preheat your oven to 180°C (350°F). Lightly spray a medium-sized baking dish with cooking spray.

Cook the Filling: Cook the minced beef and onion in a large frying pan over medium heat until the meat is brown and the onions are soft. Drain any extra fat.

Add Flavour: Add the taco seasoning, refried beans, salsa, and about a quarter of the cheese. Mix it all together well.

Dip the Tortillas: Pour a bit of enchilada sauce onto a plate. Dip each tortilla into the sauce so both sides are coated.

Fill and Roll: Put a spoonful of the beef and bean mixture onto a tortilla, roll it up, and place it in the baking dish, seam side down. Do the same with all the tortillas.

Sauce on Top: Pour the rest of the enchilada sauce over the rolled tortillas to cover them.

Bake: Put the dish in the oven and bake for 20 minutes.

Add Cheese: After 20 minutes, sprinkle the rest of the cheese over the enchiladas. Bake for another 10 minutes until the cheese has melted and is bubbling.

Serve: Take the dish out of the oven, let it cool a little, and serve with things like sour cream, guacamole, or fresh coriander.

Homemade Taco Seasoning

Mix these spices and keep them in a jar for up to 6 months:

1 tablespoon chilli powder

1 teaspoon each of ground cumin, paprika, garlic powder, and onion powder

½ teaspoon dried oregano

½ teaspoon crushed chilli flakes (if you like it hot)

½ teaspoon salt

¼ teaspoon black pepper

Homemade Refried Beans

Heat 2 tablespoons of vegetable oil in a frying pan.

Cook 1 small chopped onion until soft. Add 2 cloves of crushed garlic and cook for about 30 seconds.

Add 360g cooked pinto beans and 125ml vegetable stock. Tip in ½ teaspoon of ground cumin.

Mash the beans and add more stock if needed until they’re creamy. Add salt to taste.

Homemade Enchilada Sauce

In a saucepan, whisk together 2 tablespoons vegetable oil and 2 tablespoons plain flour over medium heat for 1 minute.

Add 4 tablespoons chilli powder, 1 teaspoon each of garlic powder, onion powder, cumin, and oregano.

Slowly whisk in 450ml vegetable stock. Simmer for 10 minutes to thicken.

Season with salt and pepper.