BBQ Pork & Cheddar Tortilla Roll-Ups

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork mince and carrot, breaking the mince up with a spoon, until browned, 4-5 minutes. • Reduce heat to medium, then add All-American spice blend and tomato paste and cook until fragrant, 1 minute. • Remove pan from heat. Stir through BBQ sauce, the butter and water. Season with salt and pepper.

Little cooks: Help pour in the BBQ sauce and water under adult supervision.

• Lay mini flour tortilla on a chopping board. Spoon pork filling down the centre. Sprinkle over Cheddar cheese. • Roll tortilla up tightly and place, seam-side down, evenly spaced on the lined oven tray. Drizzle with olive oil and season with salt and pepper.

Little cooks: Take charge of assembling the taquitos!

• Bake taquitos, until golden and starting to crisp, 8-10 minutes.

• While taquitos are baking, wash out frying pan and return to high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To corn, add tomato and a drizzle of olive oil and white wine vinegar. Toss to combine and season to taste.

TIP: Cover the pan with a lid if the kernels are “popping” out. Little cooks: Take the lead by tossing the salsa!