Cheesy Mexican Bean Enchiladas

Heat a medium frying pan over a medium-high heat. Cook the corn kernels, 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 capsicum 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 with one at a time, place a mini flour tortilla 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 baking dish. When 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.

While the enchiladas are grilling, roughly chop the coriander. Finely chop the tomato. Add the tomato and coriander to the remaining charred corn. Drizzle with olive oil and add a squeeze of lime juice. Season to taste and toss to coat. TIP: Add as much or as little lime juice to taste.