Preheat the oven to 180°C fan-forced

Sauce First

To make the enchilada sauce, heat the oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Stir through the paprika, cumin and tomato paste, and cook for 1 minute.

Add the crushed tomatoes, beef stock and brown sugar. Season with salt and pepper, then simmer for 15 minutes, until slightly thickened and rich. Set aside.

Filling Next

Meanwhile, heat the oil in a large frypan over medium heat. Add the onion and capsicum and cook for 5–6 minutes, until softened. Remove from the pan and set aside.

Increase the heat to high, then add the beef. Cook for 2–3 minutes, until lightly caramelized.

Return the onion and capsicum to the pan, along with the garlic, cumin, paprika, oregano and coriander. Cook for a further minute, until fragrant.

Add the black beans and 1 cup of the enchilada sauce. Stir to combine, then remove from the heat.

Assemble

Spread a little enchilada sauce over the base of a large baking dish.

Divide the beef mixture between the tortillas. Sprinkle with some cheese, then roll tightly and arrange seam-side down in the baking dish.

Pour over the remaining enchilada sauce and scatter over the remaining cheese.

Bake

Bake for **25–30 minutes**, or until bubbling and golden. Allow the enchiladas to rest for 5 minutes before serving.

Serve

Finish with generous spoonfuls of chipotle mex hommus, sliced avocado, fresh coriander and lime wedges.