Step 1: Take the steaks out of the fridge 1/2 an hour before you start. Preheat the oven to 180C / 350F / 160C fan forced.

Step 2: In a small bowl, mix together the salt, paprika, cayenne, cumin and pepper, then sprinkle it all over the steaks.

Step 3: Heat the oil in a frying pan / large skillet over medium-high heat. Place the steaks in and let them cook until the underside has a nice crust (1-2 minutes only).

Step 4: Flip the steaks and cook for another minute. You want the steak to be rare or medium rare as it will cook more in the oven. Set them aside on a plate to rest.

Step 5: Turn the stove down to medium heat and let the pan cool for a minute. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute.

Step 6: Add the black beans and 1/2 cup of the enchilada sauce. Mix well to combine and cook for another minute. Remove from heat

Step 7: Slice the steak thinly and mix it through the onion and bean mixture. Spread 2 tablespoons of enchilada sauce over the base of a 9×13 baking dish.

Step 8: Place filling on the lower third of one tortilla and add a small pinch of cheese (keep 1.5 cups of cheese for the topping). Roll up and place in the baking dish seam side down (notes). Repeat with the remaining tortillas and filling.

Step 9: Pour the remaining enchilada sauce over the top then sprinkle all over with cheese. Bake for around 25 minutes or until the cheese is gooey and bubbling. Serve sprinkled with coriander leaves and slices of jalapeno. You can add a lime wedge to the side too.