Cabbage roll enchiladas

Name: Cabbage roll enchiladas
Ingredients: 1 tsp olive or rapeseed oil; 2 peppers deseeded and finely chopped; 500g 5% fat steak mince; 2 tbsp smoked paprika plus extra to serve; 1 tbsp ground cumin; 1 tbsp ground coriander; 400g chopped tomatoes; 2 tbsp tomato purée; 1 tbsp vegetable bouillon powder (ensure it is gluten-free if needed); 3 garlic cloves finely grated; 1 red chilli deseeded and finely chopped, plus extra to serve; 2 x 400g cans black beans undrained; 1 large sweetheart cabbage leaves peeled away (you’ll need 12 leaves); 150g bio yogurt; 25g finely grated mature cheddar; handful of chopped coriander and lime wedges, to serve