Preheat your oven to 200°C.
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 a fork until broken up. Add the whole beans to the bowl and set aside.

Cut 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 drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beef mince and cook 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 ingredients 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 until thickened, 10-12 mins, stirring occasionally.
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 on, 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 the 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 out the flesh into a bowl and mash with a fork. Zest and halve the lime. Squeeze half the lime juice into the bowl with the avocado, season with salt and pepper, then mix together.
In another small bowl, combine the lime zest and soured cream.
When ready, serve the enchiladas with the wedges, guacamole and zesty cream alongside. Cut any remaining lime into wedges for squeezing over. Enjoy!