BBQ Pulled Pork Enchiladas

In a large frying pan, melt the butter over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Cook the passata (see ingredients) and brown sugar, stirring, until slightly reduced, 2-3 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot, stirring, until just softened, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add another drizzle of olive oil, then add the pulled pork and all-American spice blend (see ingredients). Cook until fragrant, 1 minute. Add the BBQ sauce (see ingredients) and the water. Stir until warmed though, 1 minute.

TIP: Add a splash more water if the filling looks dry!

Place the mini flour tortillas on a flat surface. Spoon 1/4 cup of the filling down the centre of a tortilla. Roll up tightly and place, seam-side down, in a baking dish. Repeat with the remaining tortillas and filling, ensuring the enchiladas fit together sungly in the baking dish. Top with the passata sauce and shredded Cheddar cheese. Bake until the cheese is golden, 10-15 minutes.

While the enchiladas are baking, wipe out the frying pan and return to a high heat. Drain the sweetcorn, then add to the frying pan. Cook, tossing occasionally, until lightly browned, 4-5 minutes. Transfer to a bowl to cool slightly. Meanwhile, roughly chop the tomato and coriander. Add to the corn, then drizzle with white wine vinegar and olive oil. Season with salt and pepper to taste.

TIP: Cover the pan with a lid if the kernels are “popping” out.