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 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 red kidney beans, the water, butter and 1/2 the diced tomatoes with garlic & olive oil. Season with salt and pepper, then 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. 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 mixture down the centre of a tortilla. Roll it up tightly and place, seam-side down, in a large medium baking dish. Repeat with the remaining tortillas and bean mixture, ensuring the tortillas fit together snugly in the dish. Pour over the enchilada sauce, then sprinkle with the 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. In a medium bowl, combine the vinegar, honey and a drizzle of olive oil. Season, then add the cucumber and mixed salad leaves. Toss to coat.