Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion and capsicum. Finely chop the mild chorizo. Drain and rinse the black beans.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chorizo, tossing, until golden, 3-4 minutes. Add 3/4 of the red onion (reserve the rest for the salsa) and capsicum. Cook until softened, 5 minutes. Add the black beans, mild chipotle sauce, 1/2 the enchilada sauce and a splash of water. Stir to combine and season to taste. TIP:If you don't like raw onion, add all of the onion to the chorizo.

Working one at a time, place a mini flour tortilla on a flat surface and top with 1/3 cup of the enchilada filling. Roll the tortilla to close and place, seam-side down, in a baking dish. Once all the tortillas are in the dish, top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese.

Bake until the cheese is melted and golden, 10-15 minutes.

While the enchiladas are baking, roughly chop the tomato and baby spinach leaves. In a medium bowl, combine the tomato, spinach and remaining red onion. Add the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Stir to combine.

Divide the chorizo and black bean enchiladas between plates and top with the Greek yoghurt and a spoonful of tomato salsa.