Enchilada filling Heat oil in a large cast iron pot. Sauté the onions for a few minutes. Add the spices, sugar and tomato puree, stir over medium heat for 1 minute.
Add the minced beef, breaking any larger chunks. Brown evenly.
Add the beef stock. Stir through.
Preheat the oven to 180°C In a large baking dish spread out the Mexican salsa. Divide enchilada mixture into six. Place portions onto each tortilla and roll up. Place in a row on top of the Mexican salsa. Top with cheese and bake until golden brown.
Broad Bean Topping Finely dice the red onion. Roughly chop the fresh coriander. Seed the jalapeño chilies and dice finely. Amount of chillies can be added or removed according to desired degree of hotness.
Combine all the ingredients, season and top with freshly squeezed lemon juice. Serve immediately with baked enchiladas.