Preparing the Filling:

1. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the minced beef and cook until browned, breaking it up with a wooden spoon.
2. Add the chopped onion, garlic, and red pepper to the pan. Cook for 5-7 minutes until the vegetables are softened.
3. Stir in the smoked paprika, ground cumin, ground coriander, chilli powder, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to release their flavours.
4. Add the chopped tomatoes, black beans, tomato purée, Worcestershire sauce, sugar, and beef stock. Stir well and simmer for 10-15 minutes, allowing the mixture to thicken slightly.
5. Once the filling is cooked, remove it from the heat and set aside.

2. Preparing the Sauce:

1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
2. Add the hot smoked paprika, ground cumin, ground coriander, and chilli powder. Cook for 1-2 minutes until fragrant.
3. Pour in the passata, and season with salt, pepper, and sugar. Stir well and simmer for 10 minutes to allow the flavours to meld together.
4. Adjust the seasoning if necessary, then remove from the heat.

3. Assembling the Enchiladas:

1. Preheat the oven to 180°C (fan 160°C)/Gas Mark 4.
2. Lightly grease a large baking dish with a little olive oil.
3. Place a portion of the beef filling in the centre of each tortilla, then roll up the tortillas tightly and place them seam-side down in the baking dish.
4. Once all the enchiladas are assembled and in the dish, pour the prepared sauce evenly over the top.
5. Sprinkle the grated cheddar and mozzarella cheese over the sauce.

4. Baking:

1. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and golden brown.
2. Once cooked, remove from the oven and let the enchiladas rest for a few minutes before serving.