Cheesy Mexican Bean Enchiladas

Place a medium frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid or foil if the kernels start "popping" out!

SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the onion and capsicum, stirring until softened, 3-4 minutes. Add the Mexican Fiesta spice blend and cook, stirring until fragrant, 1-2 minutes. Add the black beans, 1/2 the charred corn and 1/2 the enchilada sauce. Stir to combine, then remove the pan from the heat.

Preheat the grill to medium-high. Working with one at a time, place a mini flourtortilla on a flat surface and top with a generous spoonful of the filling. Roll the tortilla to enclose and place, seam-side down, in a medium baking dish. Once all the tortillas are in the dish, top with the remaining enchilada sauce and the shredded Cheddar cheese. Grill until the cheese is golden, 5-8 minutes.

While the enchiladas are grilling, roughly chop the coriander. Finely chop the tomato. Add the tomato and coriander to the charred corn. Drizzle with olive oil and add a squeeze of lemon juice. Season with salt and pepper and toss to coat.

TIP: Add as much or as little lemon juice as you like, depending on your taste.