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1
Chop your onion, garlic and chilli pepper in a rough dice.
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2
Fry 1/3 of the chopped vegetables into a large pan, and the other 2/3 in a small pan.
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3
The large pan is for the tortilla filling, and the small pan for the sauce.
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4
Fry on medium heat until softened.
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5
Add the tomato sauce to the small pan.
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6
You need a fairly thick sauce, enough to bind the meat together and cover the final dish.
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7
Let the pan simmer for a few moments before adding chili powder and sugar to taste, along with other herbs and spices if desired.
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8
It should taste sweet and spicy, a little like a salsa.
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9
Season to taste.
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10
In the large pan, add the minced beef once the onions have been softened.
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11
If you have some, sprinkle some gravy powder over the mince in its first few seconds of cooking, to darken it a little and make the mixture more gluey when it you start spooning it into the tortillas.
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12
Chop the bell pepper and add it to the sauce for a couple of minutes, enough to heat it through but not to turn it into mush.
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13
Once the beef is almost entirely cooked through, add about 2/3 of the sauce to the pan with the beef, trying to get most of the big lumps of onion and pepper in.
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14
Stir through and season again.
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15
Turn off the heat under the small pan.
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16
Add mayonnaise/sour cream and grated cheese to the cooked mince and stir through.
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17
Get your kidney beans, drain and rinse them, and put them in the microwave on high for one minute.
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18
Mash the beans roughly with a fork and put back in the microwave for another minute to soften them further.
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19
Mash again, and spread on the bottom of an oven-proof dish.
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20
Spoon a quarter of the mince mixture into a tortilla and roll it up.
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21
Place the tortillas in the dish, on top of the layer of smashed kidney beans.
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22
Repeat with the other three tortillas.
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23
Cover the tortillas with the remaining sauce, sprinkle with grated cheese, and bake at 180 degrees (360 Fahrenheit) for twenty minutes.
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24
Serve, happily.
