Cheesy Beef Enchiladas

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion, the carrot and the zucchini and cook, stirring, for 5 minutes, or until the onion is soft. Add the mild Mexican spice blend and the garlic and cook, stirring, for 30 seconds, or until fragrant.

Add the beef mince and cook, breaking up with a wooden spoon, for 5-6 minutes, or until browned. Add 1/2 of the diced tomatoes, the tomato paste and the **hot water (check the ingredients list for the amount) and stir to combine. Season to taste with a pinch of salt and pepper. Bring the mixture to a simmer for 5-7 minutes, or until slightly thickened.

Place the flour tortillas on a flat surface. Spread ¼ cup of the beef mince mixture down the centre of each tortilla and roll over to close. Place the filled tortillas seam side down into the medium baking dish. Pour over the remaining diced tomatoes and sprinkle over the Cheddar cheese. Place in the oven to bake for 10-15 minutes, or until the cheese has melted.

While the enchiladas are baking, place the mixed salad leaves in a large bowl and toss with a drizzle of olive oil and balsamic vinegar. Season with a pinch of salt and pepper. TIP: Dress the salad just before serving to avoid soggy leaves.