BBQ Pulled Pork Enchiladas

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

Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, stirring, until just softened, 3-4 minutes. Add remaining garlic and cook until fragrant, 1 minute. Add another drizzle of olive oil, then add pulled pork and All-American spice blend (see ingredients). Cook until fragrant, 1 minute. Add 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 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 remaining tortillas and filling, ensuring the enchiladas fit together snugly in the baking dish. Top with passata sauce and shredded Cheddar cheese. Bake until cheese is melted and golden, 10-15 minutes.

While enchiladas are baking, wipe out the frying pan and return to high heat. Drain sweetcorn, then add to pan and cook, tossing, until lightly browned, 4-5 minutes. Meanwhile, roughly chop coriander. Halve the cherry tomatoes. Transfer cooked corn to a bowl, then top with coriander, tomatoes and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Toss to coat.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.