Heat the oil in a large frying pan over a medium-low heat and fry the onion for 6-8 minutes until softened but not golden.

Tip in the beef mince and continue to fry until the beef has browned, about 5 mins.

Stir in the garlic and cook for 1-2 mins before stirring in the oregano, cumin, paprika and chilli powder

Cook for 1 minute more.

Add the tomato purée, tomatoes and black beans, having drained and rinsed the beans

Add half of the chicken stock

Stir well, then bring to a simmer.

Simmer for 30 mins until the sauce has thickened., adding more stock if requiored

Remove from the heat.

Heat the oven to 200C/180C fan

Spoon an eighth of the beef mixture down the centre of one of the tortillas, then fold the sides in to enclose the filling.

Arrange seam-side down in a large ovenproof dish, and repeat until all the filling and tortillas have been used, tucking the enchiladas next to one another snugly.

Scatter the cheese over the top and bake for 15-20 mins until the cheese has melted and the tortillas are golden.

Scatter over the coriander leaves to serve with the lime wedges and sour cream