Heat your oven to 200°C/Fan 180°C/Gas 6. Peel and finely slice the onion. Peel and grate the garlic. Halve the peppers and scoop out the seeds and white pith. Finely slice into thin strips. Halve the chilli, flicking out the seeds and pith for less heat, and finely chop it (this week’s chillies are hot, so even if you like things spicy, be sure to flick out all the white bits and have a nibble to see how much you want to add – half may be plenty). Roughly chop the tomatoes.

Pour 1 tbsp olive oil into a large frying pan and bring to a medium-high heat. Slide in the onion and the peppers, along with a pinch of salt and pepper. Fry for 5-6 mins, stirring occasionally, till softened. Stir in 1 tbsp smoked paprika, the garlic and the chilli and fry for a further 1 min.

Drain the borlotti beans and tip them into the pan, along with the chopped tomatoes and 2 tbsp cold water. Reduce the heat to medium-low and cook for 10 mins, then grate in the lime zest and swirl in 1 tbsp of the crème fraîche. Take off the heat.

Place 1 tortilla wrap on a board or plate. Fill with a couple of heaped spoonfuls of the pepper and bean sauce. Carefully roll and place in a small ovenproof dish. Repeat with the remaining wraps and arrange snugly with the first. Top the enchiladas with the leftover sauce from the pan.

Grate the cheddar and sprinkle it in an even layer over the enchiladas. Slide into the oven to bake for 12-15 mins, till the cheese is golden.

Serve the cheesy enchiladas with the remaining crème fraîche, the zested lime cut into wedges and handfuls of peppery salad leaves on the side.