Prepare the sauce by heating the oil in a deep-sided saucepan. Add the garlic and cook for one minute until fragrant. Stir in the flour and cook, stirring, for two minutes, then whisk in the oregano, cumin, paprika and cinnamon, ensuring that there are no lumps. Gradually whisk in the stock plus an additional 200ml of water, then pour in the passata and add the sugar. Cook over a gentle heat for 10 minutes until the sauce has slightly thickened. Season to taste with salt and plenty of pepper, then remove from the heat and set aside

When you are ready to make the enchiladas, heat the oven to 180°C / 350°F / Gas 4. Heat 1 tablespoon of neutral oil in a frying pan and add the diced onion. Cook gently for 5 minutes until beginning to soften, then turn the heat up to high and add the mince to the pan, breaking up any lumps with a wooden spoon. Stir in the cumin, then cook over a high heat until the meat is browned. Turn the heat to medium, add the kidney beans and a ladleful or two of sauce, and cook for another two minutes until the mixture has thickened. Remove from the heat

To assemble, spread a ladleful of the sauce over the bottom of a deep sided oven proof dish which is large enough to fit all your enchiladas rolled up. Take one tortilla, spread about a tablespoon of the sauce over the surface, spoon over one sixth (or one eighth!) of the mince mixture in a line (see picture), top with some jalapeños to taste, then roll up and place in the prepared dish. Repeat with the remaining tortillas and mince mixture. If there is any left over, just tuck it down the ends of the tortillas in the dish.

Pour over all the remaining sauce, spreading it evenly over the enchiladas, grate over plenty of cheese, then bake in the preheated oven for 20-25 minutes, until the cheese is hot and bubbling and the edges of the enchiladas are beginning to brown.

Meanwhile, make the salsa by dicing the tomatoes and placing in a small bowl. Stir in the spring onions and coriander, add the lime juice and a spoonful or two of the pickling liquid from the jar of jalapeños (or just a spoonful of red wine vinegar) season with salt and pepper and set aside.

When the enchiladas are cooked, remove from the oven and allow to cool for a minute or two before serving with the salsa sprinkled over the top. For serving to a crowd I find it easier to cut it into slices, rather than trying to get each enchilada out individually, but see what you like best.

It goes without saying that all Tex-Mex food should be served with lashings of sour cream on the side, and some guacamole if you have it!