Mexican Plant-Based Mince Enchiladas

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 5 minutes. Transfer to a small bowl. Set aside. • Return pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add plant-based beef mince and carrot and cook, breaking up the beef with a spoon, until browned, 4-5 minutes. Drain any excess oil from the pan.

TIP: Cover the pan with a lid if the corn kernels are popping" out.

• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add the butter and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the sugar and the salt and bring to the boil. • Reduce heat to medium, then simmer until thickened, 5 minutes.

TIP: Add a splash of water to loosen the filling, if needed.

• Preheat the grill to medium-high. Drizzle a baking dish with olive oil. • Lay a mini flour tortilla on a chopping board. Spoon some beef filling down the centre, then roll it up tightly and place, seam side-down, in the baking dish. • Repeat with remaining filling and tortillas, ensuring they fit together snugly in the dish. Sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.

• Meanwhile, thinly slice spring onion. • To the bowl with the charred corn, add spring onion and a drizzle of vinegar and olive oil. • Toss to combine. Season to taste.