Preheat your oven to 200°C (180°C fan) and prepare the courgettes. Wash the courgettes, then slice each one in half lengthwise. Using a teaspoon, scoop out the centre flesh, leaving a ½cm border around the edges. You’ll hear a soft scrape as the spoon works through the seeds — aim for a clean, boat-like cavity. Chop the scooped-out flesh finely and set aside. Place the hollowed boats on a baking tray lined with parchment, cut side up.

Brown the beef. Heat the olive oil in a large frying pan over medium-high heat until it shimmers. Add the minced beef and break it apart with a wooden spoon. Cook for 5–6 minutes, stirring occasionally, until the meat is deeply browned and no longer pink. You’ll smell a rich, savoury aroma, and the sizzle will quieten as the moisture evaporates. Season with a pinch of salt and pepper. Transfer the cooked beef to a plate, leaving any rendered fat in the pan.

Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pan and cook for 4–5 minutes, stirring, until it turns translucent and soft. The edges will begin to golden, and the kitchen will fill with a sweet, pungent scent. Stir in the minced garlic, the reserved chopped courgette flesh, cumin, smoked paprika, and oregano. Cook for 2 minutes more, until the spices are fragrant — you’ll notice a warm, earthy smell.

Build the enchilada sauce. Pour in the chopped tomatoes, tomato purée, chipotle paste, and beef stock. Stir everything together, scraping up any browned bits from the bottom of the pan — those bits carry loads of flavour. Bring the mixture to a gentle simmer; you’ll see small bubbles breaking the surface. Let it cook for 6–8 minutes, stirring occasionally, until the sauce thickens and turns a deep, brick-red colour. The texture should be spoonable but not watery.

Combine the beef and sauce. Return the browned beef to the pan, stirring it into the sauce. Simmer for 2–3 minutes, allowing the flavours to meld. Taste and adjust seasoning with salt and pepper. The filling will look glossy and smell richly spiced, with a slight tang from the tomatoes.

Stuff the boats. Spoon the beef mixture evenly into the hollowed courgette halves, mounding it slightly. You’ll have about 3–4 tablespoons per boat. The filling should sit snugly inside, with a little peeking over the top. Sprinkle the grated cheese over each boat — a generous layer that covers the filling completely.

Bake until tender and bubbly. Place the tray in the preheated oven and bake for 18–22 minutes. The courgettes are done when they’re fork-tender — a knife should slide through the flesh with little resistance. The cheese will be melted, golden in spots, and bubbling around the edges. You’ll see a light steam rising when you open the oven door. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh coriander if desired.