Cabbage roll enchiladas

|Pack in the flavour with these lighter spicy beef enchiladas. Delicious and gluten-free they're made with cabbage leaves instead of the usual tortillas|cabbage|1 tsp olive or rapeseed oil2 peppers deseeded and finely chopped500g 5% fat steak mince2 tbsp smoked paprika plus extra to serve1 tbsp ground cumin1 tbsp ground coriander400g chopped tomatoes2 tbsp tomato purée1 tbsp vegetable bouillon powder (ensure it is gluten-free if needed)3 garlic cloves finely grated1 red chilli deseeded and finely chopped plus extra to serve2 x 400g cans black beans undrained1 large sweetheart cabbage leaves peeled away (youll need 12 leaves)150g bio yogurt25g finely grated mature cheddarhandful of chopped coriander and lime wedges to serve |Heat the oil in a deep non-stick frying pan and stir-fry the peppers briefly until softened. Add the beef and continue to fry breaking it up with a wooden spoon until it turns brown then stir in the spices and cook for 1 min more. Tip in the tomatoes tomato purée bouillon powder garlic chilli and beans (along with the liquid from the cans) and simmer uncovered for 15 mins stirring until the beef is cooked and the mixture is thick.Meanwhile bring a large pan of water to the boil. Add the cabbage leaves and cook submerged for 2 mins until softened. Rinse under cold running water to cool. Drain.Heat the oven to 200C/180C fan/ gas 6. Working with one cabbage leaf at a time spoon some of the meat mixture into the centre. Roll up so the filling is enclosed. Lay seam-side down in a large shallow baking dish. Repeat with the rest of the leaves and filling packing the rolls against one another in the dish.Mix the yogurt and cheese. Spread over the rolls. Bake for 20-25 mins until bubbling. Sprinkle over the coriander extra chilli and paprika. Serve with lime wedges on the side.|15.00 minutes|4|BBC Good Food