Mexican Fiesta Veggie Mince Enchiladas

Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 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 frying pan to a medium-high heat with a drizzle of olive oil. Cook the veggie mince (see ingredients), onion and carrot, breaking up the mince with a spoon, until browned, 3-4 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the enchilada sauce (see ingredients) and the water and cook until slightly reduced, 2-3 minutes. Remove from the heat, then stir through the butter until melted.

Preheat the grill to medium-high. Grease a baking dish with olive oil. Place the mini flour tortillas on a flat surface and fill evenly with the veggie filling. Roll up the tortillas tightly to close and place, seam-side down, in the baking dish, ensuring they fit together snugly. Sprinkle over the shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and the tortillas have warmed through, 5-10 minutes.

While the enchiladas are grilling, add the baby spinach and a drizzle of white wine vinegar and olive oil to the charred corn. Stir to combine and season with salt and pepper.