Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Halve the pepper and discard the core and seeds. Thinly slice and chop into 1cm pieces. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a colander 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.

Meanwhile, pop the wedges 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 the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pepper. Stir-fry until starting to colour, 3-4 mins.

Once the pepper has coloured, add the beef mince to the pan and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Stir in the Mexican style spice mix, garlic and tomato puree and cook for 1 min. Pour in the water for the beef (see ingredients for amount), black beans (whole and mashed) and the red wine stock paste. Bring to the boil and simmer until the mixture has thickened, 10-12 mins, stirring occasionally. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.

Meanwhile, grate the cheese. Heat a drizzle of oil in a saucepan on medium-high heat. Once hot, add the chorizo and fry until golden, 3-4 mins. Stir in the flour and cook until it forms a past e-like roux consistency, 1-2 mins. Gradually, stir in the water for the sauce (see ingredients for amount) and bring to the boil. Simmer until thickened, 1-2 mins. Stir in the cheese, chilli (add less if you don't like heat), half the coriander and half the soured cream, then remove from the heat.

Taste and season the beef with salt and pepper if needed. Lay the tortillas on a board (2 per person), spoon the beef mixture down the centre of each then roll them up to enclose the filling. Drizzle a little oil over the bottom of an ovenproof dish and lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll. Evenly spread the cheese sauce over the top. Bake on the middle shelf of your oven until golden, 8-10 mins.

Halve the avocado and and remove the stone. Use a tablespoon 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 avo, season with salt and pepper and mix well. Stir the lime zest into the remaining soured cream and stir together. Serve the enchiladas with the wedges, guacamole and soured cream alongside. Sprinkle over the remaining coriander. Cut any remaining lime into wedges for squeezing over. Enjoy!