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Heat the oil in a large, deep pan and fry the onions and garlic for about 10 mins. Add the spices and half the chilli, and cook for 1 min more. Tip in the pork and chorizo, turn up the heat and fry the meat, stirring and breaking it down until it changes colour. Pour in the passata and 300ml water, then crumble in the stock cube. Pile in the peppers, stir, cover and simmer over a low heat for 30 mins until the meat and peppers are tender. Stir in the beans and two-thirds of the coriander.
Meanwhile, tip the fromage frais (with any liquid in the tub) into a bowl, and beat in the egg, remaining coriander and seasoning. Get out 2 ovenproof and freezer-proof dishes.
Spoon the meat onto the centre of the tortillas, roll up and arrange 8 in each dish. Spoon half of the fromage frais mixture on top and smooth it to cover the tortillas. Scatter each with half the cheese and remaining chillies. If eating now, heat oven to 190C/170C fan/gas 5 and bake for 25 mins until golden, then serve. If freezing, when cold cover with cling film and foil. Will keep for 3 months. To serve, thaw in the fridge and reheat uncovered as above, adding an extra 15 mins to the time, checking that it is hot all the way through. You can also bake from frozen. Put the dish (covered with fresh foil) on a baking tray in the oven, then heat oven to 180C/160C fan/gas 4 and bake for 2 hrs. Don’t put the frozen dish in a preheated oven as it might crack – it’s better to let it heat slowly. Remove the foil and bake for 20 mins more. Serve with a green salad.