Cheesy Mexican Bean Enchiladas

Heat a medium frying pan over a medium-high heat. Add the sweetcorn and cook, tossing occasionally, for 5 minutes or until golden and lightly charred. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the kernels start 'popping' out!

Return the pan to a medium-high heat with a drizzle of olive oil. Add the red onion (reserve a little for the salsa if you like) and carrot and cook for 3-4 minutes or until softened. Add the Mexican Fiesta spice blend and cook for 1-2 minutes or until fragrant. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Add the red kidney beans, 1/2 the charred corn and 1/2 the enchilada sauce. Stir to combine, then remove the pan from the heat.

Working one at a time, place a mini flour tortilla on a flat surface and top with a generous spoonful of the enchilada filling. Roll the tortilla to close and place, seam-side down, in a medium baking dish. Once all the tortillas are in the dish, top with the remaining enchilada sauce and sprinkle with the grated mozzarella cheese (see ingredients list). Bake for 15 minutes, or until the cheese is golden.

While the enchiladas are baking, roughly chop the coriander. Finely chop the tomato. Add any reserved red onion, the tomato and coriander to the bowl with the remaining charred corn. Drizzle with olive oil and add a squeeze of lime juice. Season to taste with salt and pepper and toss to coat. TIP: Add as much or as little lime juice as you like depending on your taste.