Chorizo & Black Bean Enchiladas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chorizo and cook, tossing, until golden, 3-4 minutes. Add 3/4 of the red onion (reserve the rest for the salsa) and green capsicum. TIP: If you don't like raw onion, add all of the onion to the chorizo. Cook until softened, 5 minutes. Add the black beans, mild chipotle sauce, 1/2 the enchilada sauce and a splash of water. Stir to combine and season to taste with salt and pepper.

Working one at a time, place a mini flour tortilla on a flat surface and top with a generous spoonful of the enchilada filling. Roll the tortilla to close and place, seam-side down, in a medium baking dish. Once all the tortillas are in the dish, top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese.

Bake until the cheese is melted and golden, 10-15 minutes.

While the enchiladas are baking, roughly chop the tomato. Roughly chop the baby spinach leaves. In a medium bowl, combine the tomato, spinach and remaining red onion. Add the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine.