One-Pan Beef Enchiladas

1 - Preheat - Set the grill / broiler to high. Tip 2 tbsp of vegetable oil into a large ovenproof frying pan and place over medium heat.

2 - Chop it up - Halve, peel and finely dice 1 onion, then finely slice 2 cloves of garlic and finely slice 1 green chilli

3 - Get frying - Once the oil is hot, add the onion, garlic and chilli. Fry for 4-5 minutes until the onions have softened.

4 - Add the beef - Add 250g of beef mince to the pan and break it apart with a spoon. Wash your hands after handling raw meat. Cook the beef mix for about 4-5 minutes until browned all over.

5 - Add the beans - Drain 1 400g tin of black beans and 1 200g tin of sweetcorn into a colander. Add them to the pan along with 1 400g tin of chopped tomatoes.

6 - Season - Add in 1 beef stock cube, 2 tsp of cumin powder and 2 tsp of smoked paprika, then give it a good stir. Simmer for 6-8 minutes, until the sauce has thickened and coats the beef in a rich glaze.

7 - Prep the tortillas - Cut 4 small tortillas into large pieces. Arrange them on top of the pan and gently fold them in, still letting some peak out on top.

8 - Crumble 110g of feta cheese over the top and pop the pan into the oven. Pop under the grill for 5 minutes, until the cheese is melted and golden.

9 - Serve - Tear over 10g of coriander and 10g of parsley leaves. Take the whole pan to the table and tuck in.