Mexican beef and red bean enchiladas

Start with the sauce: In a small saucepan, heat 2 tablespoons of oil, add the spelt flour and cook for 1-2 minutes. Add the chili, 2 teaspoons of sweet paprika, cumin, and oregano, and cook for another 60-90 seconds. Gradually pour in the beef stock, stirring until thickened. Add 2 crushed garlic cloves and a pinch of salt. Simmer for 2-4 minutes, then remove from heat.

For the filling: Chop the onion and the remaining 4 garlic cloves. Drain the beans. In a large pan, heat 1 tablespoon of oil and fry the minced beef with the coriander, 1 teaspoon of sweet paprika, and salt for 3-4 minutes. Add the onion (2-3 minutes), then the tomato paste (60-90 seconds). Stir in the beans, garlic, and 100 ml of water. Simmer for 2-3 minutes until the liquid reduces.

Preheat the oven to 200 °C. Grate the cheddar. Set aside 100 ml of the sauce. Fill each tortilla with the meat mixture and a little sauce, roll them up, and place them in a baking dish. Brush with the remaining sauce and sprinkle with the cheddar. Bake for 8-12 minutes at 200-210 °C.