Enchiladas

Chop your onion, garlic and chilli pepper in a rough dice.

Fry 1/3 of the chopped vegetables into a large pan, and the other 2/3 in a small pan. The large pan is for the tortilla filling, and the small pan for the sauce. Fry on medium heat until softened.

Add the tomato sauce to the small pan. You need a fairly thick sauce, enough to bind the meat together and cover the final dish. Let the pan simmer for a few moments before adding chili powder and sugar to taste, along with other herbs and spices if desired. It should taste sweet and spicy, a little like a salsa. Season to taste.

In the large pan, add the minced beef once the onions have been softened. If you have some, sprinkle some gravy powder over the mince in its first few seconds of cooking, to darken it a little and make the mixture more gluey when it you start spooning it into the tortillas.

Chop the bell pepper and add it to the sauce for a couple of minutes, enough to heat it through but not to turn it into mush.

Once the beef is almost entirely cooked through, add about 2/3 of the sauce to the pan with the beef, trying to get most of the big lumps of onion and pepper in. Stir through and season again.

Turn off the heat under the small pan.

Add mayonnaise/sour cream and grated cheese to the cooked mince and stir through.

Get your kidney beans, drain and rinse them, and put them in the microwave on high for one minute. Mash the beans roughly with a fork and put back in the microwave for another minute to soften them further. Mash again, and spread on the bottom of an oven-proof dish.

Spoon a quarter of the mince mixture into a tortilla and roll it up. Place the tortillas in the dish, on top of the layer of smashed kidney beans. Repeat with the other three tortillas. Cover the tortillas with the remaining sauce, sprinkle with grated cheese, and bake at 180 degrees (360 Fahrenheit) for twenty minutes.

Serve, happily.