Sauté the Aromatics: Heat the olive oil in a large, oven-safe skillet or frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Beef: Add the beef mince to the skillet. Break it up with a wooden spoon and cook until it’s browned all over. I find that letting the beef sit for a minute or two without stirring helps it develop a lovely brown crust. For more on this, Serious Eats has a great guide on browning mince properly. Drain off any excess fat if necessary.

Add Spices and Sauce: Stir in the ground cumin, smoked paprika, oregano, and chilli powder. Cook for about 30 seconds until the spices are fragrant. Pour in the chopped tomatoes, tomato purée, and beef stock. Season with salt and pepper, stir everything together, and bring to a simmer.

Simmer the Sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer gently for 10 minutes. This allows the beef to become tender and the sauce to thicken slightly.

Incorporate Beans and Tortillas: Stir the drained black beans into the beef mixture. Next, gently fold in the quartered corn tortillas until they are submerged in the sauce. The idea behind traditional enchiladas is to soften the tortilla in sauce, and we're doing that right in the pan.

Melt the Cheese: Sprinkle the grated cheddar cheese evenly over the top of the mixture. You can either place a lid on the skillet and let the cheese melt on the hob over a low heat for 3-5 minutes, or for a golden, bubbly top, place the entire skillet under a preheated hot grill for 2-3 minutes. Keep a close eye on it to prevent it from burning.

Rest and Garnish: Remove the skillet from the heat and let it stand for 5 minutes. This helps the sauce settle and makes it easier to serve. Garnish with fresh coriander, a dollop of soured cream, and some sliced red onion before serving.