Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). Grate the cheese.

Drain and rinse the black beans in a sieve and pop half of them into a bowl. Mash with the back of a fork, then add the whole beans to the bowl and set aside.

Chop the potatoes into 2cm wide wedges (no need to peel) and pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When your oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

Stir in the Mexican style spice mix, garlic and tomato puree, then cook for 1 min.

Add the water for the beef (see pantry for amount), black beans (whole and mashed) and red wine stock paste to the pan. Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 10-12 mins.

Once thickened, taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.

Lay the tortillas onto a board (2 per person). Spoon the beef mixture down the centre of each one, then roll them up to enclose the filling.

Drizzle a little oil over the bottom of an ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll.

Scatter over the cheese and chorizo. Bake on the top shelf of your oven until golden, 8-10 mins.

Meanwhile, halve the avocado and remove the stone. Use a spoon to scoop the flesh out into a bowl and mash with a fork. Season with salt and pepper, then mix together.

When ready, serve your enchiladas with the wedges, smashed avo and soured cream on the side.

Enjoy!