Beef enchiladas

Method

1. In a large frying pan, heat a glug of vegetable oil and fry the onion for 5-8 minutes until softening. Add ground cumin, ground coriander and chipotle paste, fry for a few minutes, then stir in a tin of chopped tomatoes. Simmer for 15 minutes.
2. Heat the oven to 200°C/180°C fan/gas 6. Meanwhile, pour the half-batch of beef stew into a saucepan and gently heat through. If the sauce has thickened up a lot, add a splash of beef stock or water. Put a large frying/griddle pan over a high heat and toast the tortillas, one at a time, until lightly charred on both sides.
3. Divide the stew between the tortillas, then roll them up. Put the tortilla rolls in a 1 litre ovenproof dish. Pour over the hot tomato and chipotle sauce, then dollop over 4 tbsp soured cream. Top with grated cheddar and bake for 30 minutes until golden and bubbling. Leave to stand for 5 minutes, then serve with a green salad.