American Veggie & Bean Enchiladas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and 1/2 the onion and cook, stirring, until softened, 5 minutes. Add the All-American spice blend and 1/2 the garlic and cook until fragrant, 1 minute. Add the red kidney beans, tomato paste, warm water and 1/2 the diced tomatoes with garlic & olive oil. Season with salt and pepper and stir to combine. Simmer until the mixture has thickened slightly, 5 minutes.

While the bean mixture is simmering, heat a drizzle of olive oil in a small saucepan over a medium-high heat. Add the remaining onion and cook until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the brown sugar and remaining diced tomatoes with garlic & olive oil and stir to combine. Remove from the heat. Lay the classic wraps (see ingredients list) on a flat surface. Divide the bean mixture between the wraps (about 1/2 cup each). Roll the wraps up tightly and place, seam-side down, in a medium baking dish, ensuring they fit together snugly.

Preheat the grill to high. Pour the tomato mixture over the enchiladas. Sprinkle with the shredded Cheddar cheese. Grill the enchiladas until warmed through and the cheese is golden, 6-10 minutes.

While the enchiladas are grilling, thinly shred the cos lettuce. Thinly slice the cucumber into half-moons. 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 cos lettuce and cucumber and toss to coat.

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