Start the sauce. In a medium saucepan over medium heat, warm 1 tablespoon of oil. Add the onion and cook for 5 minutes until it turns translucent and smells sweet. Stir in the garlic, cumin, smoked paprika, oregano, salt, and pepper — you’ll notice the spices become fragrant after about 30 seconds. Tip in the chopped tomatoes, tomato purée, and beef stock. Bring to a gentle simmer, then reduce the heat and let it bubble for 10 minutes. The sauce should thicken slightly and turn a deep, brick-red colour.

Brown the beef. While the sauce simmers, heat the remaining tablespoon of oil in a large frying pan over medium-high heat. Add the minced beef and break it apart with a wooden spoon. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned and no longer pink. You’ll hear a satisfying sizzle, and the kitchen will fill with a rich, savoury aroma. Drain off excess fat if needed, then stir in half of the prepared enchilada sauce and the drained black beans. Remove from the heat.

Soften the tortillas. Preheat your oven to 190°C (fan-assisted). To prevent the tortillas from tearing, dip each one briefly into the remaining enchilada sauce — just a quick dunk on each side. They should become pliable and slightly glossy. Stack them on a plate as you go.

Layer the casserole. Spread a thin layer of the sauce-beef mixture across the bottom of a 9x13 inch baking dish. Arrange a layer of sauce-dipped tortillas over the top, overlapping slightly to cover the base. Spoon half of the remaining beef mixture over the tortillas, then scatter a generous handful of grated cheese. Repeat: another layer of tortillas, the rest of the beef, and another handful of cheese. Finish with a final layer of tortillas, then pour any leftover sauce over the top. Sprinkle the remaining cheese evenly across the surface.

Bake until bubbling. Cover the dish tightly with aluminium foil and bake for 20 minutes. The cheese will melt and the sauce will begin to bubble at the edges. Remove the foil and bake for another 10 to 15 minutes — watch for the cheese to turn golden and blister in spots. The casserole should be piping hot all the way through, with the tortillas softened completely.

Rest and serve. Let the casserole sit on the counter for 5 to 10 minutes before slicing. This resting time allows the layers to set, so you get neat squares rather than a messy spoonful. Garnish with fresh coriander, a dollop of sour cream, or sliced jalapeños if you like.