Cheesy Mexican Bean Enchiladas

Heat a medium frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the kernels start "popping" out!

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened, 3-4 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. Add the red kidney beans, 1/2 the charred corn and 1/2 the enchilada sauce. Stir to combine, then remove the pan from the heat.

Preheat the grill to medium-high. Working one at a time, place a mini flourtortilla on a flat surface and top with a generous spoonful of the enchilada filling. Roll the tortilla to enclose and place, seam-side down, in a medium baking dish. Once all the tortillas are in the dish, top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Grill until the cheese is golden, 5-8 minutes. TIP: Grills cook fast, so keep an eye on the enchiladas.

While the enchiladas are grilling, roughly chop the coriander. Finely chop the tomato. Slice the lemon into wedges. Add the tomato and coriander to the bowl with the remaining charred corn. Drizzle with olive oil and add a squeeze of lemon juice. Season to taste and toss to coat. TIP: Add as much or as little lemon juice as you like depending on your taste.