American Veggie & Bean Enchiladas

SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less.

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

In a small saucepan, 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 and the brown sugar and stir to combine. Remove from the heat. Season with salt and pepper.

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

While the enchiladas are baking, cut the kernels off the corn cob. Wash and dry the frying pan and return to a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a medium bowl and add the vinegar, honey and a drizzle of olive oil. Add the mixed salad leaves and toss to coat.