Preheat the oven to 180C fan (200c conventional).
Heat the olive oil in a large saucepan and add the minced beef. Cook for about 5 minutes until the beef has browned.
Add the onions, garlic, paprika, cumin, oregano and chilli. Cook for about 5 minutes on a low heat until and the onions are almost cooked through, coloured and fragrant.
Pour in 500g of the passata, add the kidney beans and peppers, and turn up the heat to medium. Put a lid on the pan and cook for a further 15 minutes. (You may need to add a splash of water as it cooks if it's getting too thick, but you don't want it to be too wet.)
Lay the tortillas out and share the mixture evenly between them. Put half of the remaining passata on the base of a baking dish and spread out.
Roll each tortilla up and place on top of the thin layer of sauce, being sure that the open end is at the bottom, so the weight of the tortilla keeps them shut.
Spoon the remaining passata over the top and sprinkle on the cheese.
Bake for about 15 - 20 minutes until the inside of the enchiladas is hot and the cheese has melted.