To make the enchilada sauce, heat the oil in a large saucepan over a medium heat and cook the flour for about 1 min, stirring constantly. Add the chilli powder, onion powder, garlic powder, cumin and 1 tsp salt, and fry for 2 mins. Add the chipotle, tomato purée and vinegar, and stir for another 1-2 mins. Pour in the stock and whisk until everything is combined and there are no lumps. Bring to the boil, then turn down the heat and simmer for 5 mins, or until thickened. Remove from heat and leave to cool.

Preheat the oven to 180C/gas 4. To make the filling, heat the oil in a large frying pan over a medium heat and fry the onion and jalapeños for 5 mins until soft. Add the beef and turn the heat up to high. Season with 1 tsp salt and brown the mixture until it's cooked through. If the meat is lean, it won’t need to be drained, but if you’re using ground beef with a higher fat, drain off any excess. Add the black beans and 250ml of the enchilada sauce.

Assemble the recipe using a 13 x 9in baking dish. Pour 250ml of the sauce into the bottom of the dish. Dip 6 corn tortillas in the enchilada sauce, then arrange over the layer of sauce in the dish to cover. Spoon half the beef filling over the top and spread out to cover the tortillas. Sprinkle over half the cheese. Dip the remaining tortillas in the enchilada sauce and arrange over the cheese to cover. Top with the remaining beef filling, any remaining sauce and the rest of the cheese.

Bake for 25 mins until bubbling and golden. Serve with pico de gallo, sour cream, coriander and sliced jalapeños.