Cheesy Veggie & Bean Enchiladas

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 5 minutes. Add the Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. Add the red kidney beans, tomato paste (see ingredients list), warm water and 1/2 the chopped tomatoes. Season with salt and pepper and stir to combine. Simmer until the mixture has thickened slightly, 5 minutes. Add the butter and stir until melted.

While the filling is simmering, grease a medium baking dish. Lay the mini flour tortillas on a flat surface. Divide the bean mixture between the tortillas (about 1/2 cup each). Roll the tortillas up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and bean mixture, ensuring they fit together snugly in the baking dish. Pour the remaining chopped tomatoes over the tortillas and sprinkle with the shredded Cheddar cheese.

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

While the enchiladas are baking. Roughly chop the tomato. In a medium bowl, combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with a pinch of salt and pepper. Add the mixed salad leaves and tomato and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp!