American Veggie & Bean Enchiladas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, capsicum and 1/2 the onion and cook, stirring, until softened, 5 minutes. Add the Tex-Mex spice blend and 1/2 the garlic and cook until fragrant, 1 minute. Add the red kidney beans, warm water and 1/2 the diced tomatoes with garlic & olive oil. Season with salt and pepper and stir to combine. Simmer until the mixture has thickened slightly, 5 minutes.

In a small frying pan, heat a drizzle of olive oil over a medium-high heat. Add the remaining onion and cook until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the remaining diced tomatoes with garlic & olive oil and the brown sugar and stir to combine. Remove from the heat.

Preheat the grill to high. Lay the mini flour tortillas on a flat surface. Divide the bean mixture between the tortillas (about 1/2 cup each). Roll each tortilla up tightly and place, seam-side down, in baking dish, ensuring they fit together snugly. Pour the enchilada sauce over the rolled tortillas. Sprinkle with the shredded Cheddar cheese. Grill the enchiladas until warmed through and the cheese is golden, 6-10 minutes.

TIP: Grills cook fast, so keep an eye on the enchiladas.

While the enchiladas are grilling, thinly slice the cucumber into half-moons. In a medium bowl, combine the vinegar, honey and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves and cucumber and toss to coat.