Cheesy Chicken, Bean & Veggie-Loaded Enchiladas

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium-high, then add capsicum 1/2 the onion and sweetcorn, stirring, until softened, 5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add All-American spice blend and 1/2 the garlic and cook until fragrant, 1 minute. • Add the water, red kidney beans, the butter and 1/2 the diced tomatoes with garlic & onion. Season with salt and pepper, then stir to combine. Simmer until the mixture is slightly thickened, 5 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.

• Meanwhile, in a small saucepan, heat a drizzle of olive oil over medium-high heat. Cook the remaining onion, stirring, until softened, 2-3 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. Stir in the remaining diced tomatoes and the brown sugar. Remove from the heat, then season to taste.

• Preheat the grill to high. Lay mini flourtortillas on a chopping board. Spoon some bean filling down the centre of a tortilla. Roll it up tightly and place, seam-side down, in a baking dish. Repeat with remaining tortillas and bean filling, ensuring the tortillas fit together snugly. • Pour over the sauce, then sprinkle with shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas are warmed through, 8-10 minutes.

• While the enchiladas are grilling, thinly slice cucumber into half-moons. • In a medium bowl, combine the honey and a drizzle of vinegar and olive oil. Season, then add cucumber and mixed salad leaves. Toss to coat.