Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and finely slice the onion. Peel and grate the garlic. Halve the red peppers, scoop out the seeds and white pith and finely slice the peppers into thin strips. Halve the jalapeño chilli, flicking out the seeds and pith for less heat, and finely chop it (jalapeños are extra 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.

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

Drain the borlotti beans and tip them into the pan along with the tomatoes and 2 tbsp cold water. Turn the heat down to medium-low and cook for 10 mins, then grate in the lime zest and stir in 1 tbsp of the soured cream. Take off the heat.

Place 1 tortilla on a board or plate. Top it 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 tortillas and tuck them into the dish snugly with the first. Top the enchiladas with the remaining 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 enchiladas with the remaining soured cream, the zested lime cut into wedges and handfuls of peppery salad leaves on the side.