Cheesy Veggie & Bean Enchiladas

SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat.

Cook the carrot and 1/2 the onion, stirring, until softened, 5 minutes. Add the All-American spice blend, sweetcorn and 1/2 the garlic and cook until fragrant, 1 minute. Add the water, red kidney beans, butter and 1/2 the diced tomatoes with garlic & onion. Season with salt and pepper, then stir to combine. Simmer until the mixture is slightly thickened, 5 minutes.

In a small saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the remaining onion, stirring, until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Stir in the remaining diced tomatoes and the brown sugar. Remove from the heat, then season to taste.

Preheat the grill to high. Lay the mini flour tortillas on a chopping board. Spoon some bean filling down the centre of a tortilla. Roll it up tightly and place, seam-side down, in a baking dish. Repeat with remaining tortillas and bean filling, ensuring the tortillas fit together snugly. Pour over the sauce, then sprinkle with shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas have warmed through, 8-10 minutes.

While the enchiladas are grilling, thinly slice the cucumber into half-moons. Finely shred cos lettuce (see ingredients). In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season, then add the cucumber and lettuce. Toss to coat.