Cheesy Mexican Bean Enchiladas

Heat a medium frying pan over a medium-high heat. Add the sweetcorn and cook, tossing occasionally, until lightly charred, 5 minutes. Transfer to a medium bowl.

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

SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened, 3-4 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. 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.

Preheat the grill to medium-high. Working with 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 enclose and place, seam-side down, in a medium baking dish. Repeat with the remaining tortillas and enchilada filling. When all the tortillas are in the dish, top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Grill until the cheese is golden, 5-8 minutes.

TIP: Grills cook fast, so keep an eye on the enchiladas!

While the enchiladas are grilling, roughly chop the coriander. Roughly chop the baby spinach leaves. Slice the lemon (see ingredients list) into wedges. Add the baby spinach and coriander to the bowl with the remaining charred corn. Drizzle with olive oil and add a squeeze of lemon juice. Season to taste with salt and pepper and toss to coat.

TIP: Add as much or as little lemon juice as you like depending on your taste.