Make sauce first - heat the oil in a large saucepan over a medium heat. Add the flour and mix to combine into a paste and cook for 1 minute, stirring constantly.

Pour in roughly a quarter of the stock, whisking until it turns into a thick smooth paste.

Gradually stir in the rest of the chicken stock, then add the passata, salt, pepper and spices. Stir to combine everything together.

Increase the heat slightly to medium high and cook for 3 to 5 minutes, stirring regularly, until the sauce thickens to the consistency of thick syrup. Remove from the heat and set aside.

Heat the oven to 200C/180C fan/gas 6.

Then make the beef and bean filling – heat the oil in a large frying pan, saucepan or skillet over a medium low heat and fry the onion for 6 to 8 minutes, until softened but not golden.

Add the beef mince and continue to fry for about 5 minutes, until the mince has browned. Stir in the garlic and cook for 1 to 2 minutes before stirring in the ground cumin, smoked paprika, oregano and cayenne pepper, if using. Cook for 1 minute then add the black beans and 120ml of the enchilada sauce, plus salt and freshly ground black pepper, to taste. Stir to combine and cook for 2 minutes, then remove from the heat.

Mix the grated cheeses together in a bowl, then smear some of the enchilada sauce on the bottom of a baking dish (approx. 27cm x 20cm), to stop sliding.

Spoon an eighth of the beef and bean filling into the centre of a tortilla, sprinkle with a small amount of grated cheese, then roll up and place it in the baking dish, seam side down. Repeat with remaining beef and bean filling, some grated cheese and tortillas.

Pour the remaining enchilada sauce over the assembled tortillas, sprinkle over the rest of the cheese and bake for 10 minutes covered with tin foil, then 10 minutes uncovered.