• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Zest the lime. Juice half and cut the rest into thick wedges.
• Halve the pepper and discard the core and seeds. Slice into thin strips.

• Place a large pot over medium-high heat with a drizzle of oil.
• When the oil is hot, add the bell pepper, chopped tomatoes, chilli flakes (use less if you don't like spice), BBQ rub and Mexican spice mix.
• Stir to combine then leave to simmer until thickened and slightly sticky, 6-8 mins.

• Meanwhile, drain and rinse the kidney beans and sweetcorn in a sieve.
• Once the sauce has reduced, add the sweetcorn and beans to the pot along with the lime juice and ½ tsp sugar (per 2P).
• Season to taste with salt, pepper and sugar.

TIP: Loosen the sauce with a splash of water if it becomes too thick.

• In a small bowl, mix the creme fraiche together with the lime zest. 
• Season to taste with salt and pepper.

• Drizzle a little oil into the bottom of an oven dish.
• Lay the tortillas out on a board, spoon some of the bean and sweetcorn mixture down the centre of each, then roll up to enclose.
• Lay them into the oven dish. Ensure they're packed snugly, side by side, seam-side down so they don't unroll.
• Use the back of a spoon to spread the creme fraiche over the top. Sprinkle over the cheese.
• Bake on the top shelf of the oven until golden, 8-10 mins.

• Once cooked, remove the cheesy bean enchiladas from the oven and divide between plates.
• Serve with lime wedges alongside.