Cheesy Beef, Bean & Veggie-Loaded Enchiladas

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook capsicum, beef mince, half the onion 
and sweetcorn, stirring, until softened, 5 minutes.
• Add half the garlic and cook until fragrant,   
1 minute.
• Add the water, red kidney beans, the butter and 
half the diced tomatoes with garlic & onion. 
Season to taste with salt and pepper, then stir 
to combine. Simmer until the mixture is slightly 
thickened, 5 minutes. 

• 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 flour tortillas 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 white wine vinegar and olive oil. Season, then add cucumber and mixed salad leaves. Toss to coat.