(Vegetarian) Cheesy Veg & Bean Enchiladas

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and carrot and cook, stirring, for 5 minutes, or until softened. Add the Mexican Fiesta spice blend and garlic and cook for 1 minute, or until fragrant. TIP: Use less of the spice blend for less heat! Add the red kidney beans, half the diced tomatoes with garlic & olive oil, the tomato paste and the warm water (check ingredients list for amount). Season with salt and pepper and stir to combine. Simmer for 5 minutes, or until the mixture has slightly thickened

Lay one classic wrap on a flat surface. Spoon 1/2 cup of the bean mixture down the centre. Roll the wrap up tightly and place, seam-side down, in the medium baking dish. Repeat with the remaining wraps and bean mixture, ensuring they fit together snugly in the baking dish. Pour the remaining diced tomatoes with garlic & olive oil over the rolled wraps. Sprinkle with the grated Cheddar cheese.

Bake the enchiladas for 8-10 minutes, or until the cheese is golden and the wraps have warmed through.

While the enchiladas are baking, chop the cucumber into 1 cm chunks. Combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Add the mixed salad leaves and cucumber and toss to coat. TIP: Dress your salad just before serving to prevent soggy leaves! Slice the lemon into wedges.