Mexican Beef Enchiladas

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion (reserve a spoonful for the salsa!) until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the carrot and beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Add the butter and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil, the sugar and the salt and bring to the boil. Reduce the heat to medium and simmer until thickened, 5 minutes.

TIP: Add a splash of water if the beef mixture looks dry!

Place the mini flour tortillas on a flat surface and fill evenly with the enchilada filling. Roll up the tortillas to close and place, seam-side down, in a baking dish. Sprinkle with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 15 minutes.

While the enchiladas are baking, finely chop the tomato. In a small bowl, combine the tomato and reserved onion. Drizzle with a little olive oil and add the vinegar. Season with salt and pepper and toss to combine.